Ohn No Khao Swè (Coconut Chicken Noodle Soup) Recipe

Chicken breast: Cut into bite-sized pieces for easy cooking and even distribution in the soup.

Coconut milk: Adds a creamy texture and rich flavor to the soup.

Chicken broth: Forms the base of the soup, providing depth and savory notes.

Fish sauce: Adds a salty, umami flavor that enhances the overall taste.

Curry powder: A blend of spices that gives the soup its distinctive flavor and color.

Turmeric: Adds a warm, earthy flavor and a vibrant yellow color.

Onion: Chopped and sautéed to add sweetness and depth to the soup.

Garlic: Minced to provide a pungent, aromatic base.

Ginger: Grated to add a fresh, zesty flavor.

Egg noodles: Cooked according to package instructions and served as the base for the soup.

Bean sprouts: Used as a garnish to add a crunchy texture.

Cilantro: Chopped and used as a garnish for a fresh, herbal note.

Lime: Cut into wedges and served as a garnish to add a bright, tangy finish.

To enhance the flavor of the chicken in this coconut chicken noodle soup, consider marinating the chicken pieces in a mixture of fish sauce, curry powder, and turmeric for about 30 minutes before cooking. This allows the spices to penetrate the meat, resulting in a more flavorful and aromatic dish. Additionally, when sautéing the onions, garlic, and ginger, make sure to cook them until they are golden brown to bring out their natural sweetness and depth of flavor.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor and creaminess of coconut milk.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor and is a good alternative for those avoiding fish products.

• curry powder - Substitute with garam masala: Garam masala has a different but complementary spice profile that can work well in the soup.

• turmeric - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive.

• onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can work well in place of onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it has a slightly different flavor profile.

• egg noodles - Substitute with rice noodles: Rice noodles are a gluten-free alternative that works well in this type of soup.

• bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and freshness to the dish.

• cilantro - Substitute with parsley: Parsley offers a different but fresh flavor that can work as a garnish.

• lime - Substitute with lemon: Lemon wedges can provide a similar acidity and brightness to the dish.

• Allow the coconut chicken noodle soup to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery.
• Transfer the soup to airtight containers. For best results, use containers that are specifically designed for storing soups and liquids to avoid leaks.
• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the soup. Pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
• Label the containers with the date and contents. This will help you keep track of how long the soup has been stored and ensure you use it within a safe timeframe.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the coconut milk and chicken.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, you can add a splash of chicken broth or water to reach the desired consistency.
• Avoid reheating the egg noodles directly in the soup, as they can become mushy. Instead, store the noodles separately and add them to the soup just before serving.
• Garnish with fresh bean sprouts, cilantro, and a squeeze of lime to refresh the flavors before serving.

• For stovetop reheating:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup begins to simmer, reduce the heat to low and let it warm through for about 5-10 minutes.
  4. Add a splash of chicken broth or coconut milk if the soup has thickened too much.
  5. Serve hot, garnished with fresh bean sprouts, cilantro, and a squeeze of lime.

• For microwave reheating:

  1. Transfer the leftover soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is not hot enough, continue to microwave in 30-second intervals, stirring each time.
  5. Add a bit of chicken broth or coconut milk if needed to adjust the consistency.
  6. Garnish with fresh bean sprouts, cilantro, and a wedge of lime before serving.

• For oven reheating:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the leftover soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-25 minutes, or until the soup is thoroughly heated.
  5. Stir halfway through the heating process to ensure even warming.
  6. Add a bit of chicken broth or coconut milk if the soup appears too thick.
  7. Serve hot, garnished with fresh bean sprouts, cilantro, and a squeeze of lime.

• For slow cooker reheating:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Add a splash of chicken broth or coconut milk if the soup has thickened.
  5. Once heated through, serve hot with fresh bean sprouts, cilantro, and a wedge of lime.

• Large pot: Essential for cooking the soup and ensuring all ingredients are well combined and cooked evenly.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Chef's knife: Necessary for chopping the onion, mincing the garlic, and cutting the chicken into bite-sized pieces.

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

• Grater: Used for grating the ginger to release its flavor into the soup.

• Measuring spoons: Ensures accurate measurement of spices and other small quantity ingredients like fish sauce and turmeric.

• Measuring cups: Useful for measuring the chicken broth and coconut milk.

• Tongs: Handy for handling the chicken pieces while cooking.

• Ladle: Perfect for serving the soup into bowls.

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

• Serving bowls: For presenting the finished soup with garnishes.

• Small bowls: Useful for holding and organizing garnishes like bean sprouts, cilantro, and lime wedges.

Prep ingredients ahead: Chop onions, mince garlic, and grate ginger in advance to streamline cooking.

Use pre-cooked chicken: Save time by using pre-cooked chicken breast or rotisserie chicken.

One-pot cooking: Cook everything in one pot to reduce cleanup time.

Instant noodles: Use instant egg noodles to cut down on cooking time.

Ready-made broth: Use store-bought chicken broth to avoid making it from scratch.

Batch cooking: Make a larger batch and freeze portions for future meals.

Garnish prep: Prepare bean sprouts, cilantro, and lime wedges while the soup simmers.