Burmese Coconut Noodle Soup Recipe (Ohn No Khao Swe)

Vegetable oil: Used for sautéing the aromatics and chicken.

Onion: Adds sweetness and depth to the soup base.

Garlic: Provides a pungent, aromatic flavor.

Ginger: Adds a warm, spicy note to the soup.

Chicken thighs: Tender and flavorful protein for the soup.

Turmeric powder: Gives the soup a vibrant color and earthy flavor.

Paprika: Adds a mild, sweet pepper flavor and color.

Chicken broth: Forms the base of the soup, adding depth and richness.

Coconut milk: Provides a creamy, tropical flavor to the broth.

Fish sauce: Adds a salty, umami depth to the soup.

Sugar: Balances the flavors with a touch of sweetness.

Egg noodles: The base of the dish, providing a chewy texture.

Lime: Adds a fresh, tangy brightness when served.

Cilantro: Fresh herb that adds a burst of flavor and color.

Fried shallots: Adds a crispy, savory topping to the soup.

When preparing fried shallots, ensure they are sliced uniformly thin to achieve even cooking. Heat the oil to the right temperature before adding the shallots; too low and they will absorb excess oil, too high and they will burn quickly. Fry in small batches to maintain the oil temperature and stir frequently for a golden, crispy texture. Drain on paper towels to remove excess oil and sprinkle with a pinch of salt while still hot to enhance their flavor.

• vegetable oil - Substitute with coconut oil: Adds a subtle coconut flavor that complements the soup.

• onion - Substitute with shallots: Provides a milder and sweeter taste.

• garlic - Substitute with garlic powder: Use ¼ teaspoon for each clove of garlic.

• ginger - Substitute with ground ginger: Use ¼ teaspoon for each tablespoon of fresh ginger.

• chicken thighs - Substitute with tofu: For a vegetarian option, use firm tofu cut into bite-sized pieces.

• turmeric powder - Substitute with curry powder: Adds a similar color and a complex flavor.

• paprika - Substitute with cayenne pepper: Use sparingly as it is spicier than paprika.

• chicken broth - Substitute with vegetable broth: For a vegetarian version, use the same amount of vegetable broth.

• coconut milk - Substitute with almond milk: Use unsweetened almond milk for a lighter, dairy-free option.

• fish sauce - Substitute with soy sauce: Provides a similar umami flavor, use the same amount.

• sugar - Substitute with honey: Adds a natural sweetness, use the same amount.

• egg noodles - Substitute with rice noodles: For a gluten-free option, use the same amount of cooked rice noodles.

• lime - Substitute with lemon: Provides a similar acidic brightness, use the same amount.

• cilantro - Substitute with parsley: For those who dislike cilantro, use the same amount of chopped parsley.

• fried shallots - Substitute with crispy fried onions: Adds a similar crunchy texture and flavor.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to soggy noodles and diluted flavors.
• Separate the egg noodles from the soup base. Store them in different containers to maintain the texture of the noodles.
• Use airtight containers to store the soup base. This will help preserve the flavors and prevent any unwanted odors from seeping in.
• For the egg noodles, use a separate airtight container or a resealable plastic bag. Ensure they are completely dry before storing to avoid clumping.
• Store the soup base in the refrigerator for up to 3 days. The egg noodles can also be refrigerated but should be consumed within 2 days for the best texture.
• To freeze, pour the soup base into freezer-safe containers, leaving some space at the top for expansion. Label the containers with the date.
• Freeze the soup base for up to 3 months. Thaw it in the refrigerator overnight before reheating.
• Reheat the soup base on the stovetop over medium heat until it reaches a simmer. Avoid boiling, as this can cause the coconut milk to separate.
• Add the egg noodles to the reheated soup just before serving. This ensures they remain firm and flavorful.
• Garnish with fresh cilantro, lime wedges, and fried shallots just before serving to maintain their vibrant flavors and textures.

• Gently reheat the soup on the stovetop over medium heat. Stir occasionally to ensure even heating and prevent the coconut milk from separating. This method preserves the flavors and texture of the chicken and broth.

• If using a microwave, transfer the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, until the soup is hot throughout.

• For the egg noodles, reheat them separately to avoid them becoming too soggy. You can quickly dip them in boiling water for 30 seconds or microwave them with a splash of water for 30 seconds to 1 minute.

• Combine the reheated soup and noodles just before serving. This ensures the noodles maintain their texture and the soup remains flavorful.

• Refresh the garnishes like cilantro and lime wedges just before serving to maintain their vibrant flavors and textures. Add fried shallots at the last moment to keep them crispy.

• Large pot: Used for cooking the soup and simmering the ingredients together.

• Wooden spoon: Ideal for stirring the ingredients as they cook, ensuring even mixing and preventing sticking.

• Knife: Essential for finely chopping the onion, mincing the garlic and ginger, and cutting the chicken thighs into bite-sized pieces.

• Cutting board: Provides a safe and clean surface for chopping and mincing ingredients.

• Measuring spoons: Used to measure out the vegetable oil, turmeric powder, paprika, fish sauce, and sugar accurately.

• Measuring cup: Necessary for measuring the chicken broth and coconut milk.

• Tongs: Handy for handling the chicken pieces while cooking to ensure they are evenly browned.

• Ladle: Perfect for serving the soup over the cooked egg noodles.

• Colander: Used for draining the cooked egg noodles before adding them to the soup.

• Serving bowls: Used to serve the final dish, allowing for garnishing with lime wedges, cilantro, and fried shallots.

• Small bowls: Useful for holding the garnishes like lime wedges, chopped cilantro, and fried shallots, making them easy to access during serving.

Prep ingredients ahead: Chop onions, garlic, and ginger in advance to save time during cooking.

Use rotisserie chicken: Substitute chicken thighs with pre-cooked rotisserie chicken to cut down on cooking time.

Cook noodles early: Boil and drain the egg noodles while preparing the soup base.

One-pot method: Use a single pot to cook the entire dish, reducing cleanup time.

Pre-measure spices: Measure out turmeric, paprika, fish sauce, and sugar before starting to streamline the cooking process.