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Ohn no khao swè

Ohn No Khao Swè

This Burmese Chicken Coconut Soup is amazingly fragrant and rich, with lots of unique toppings like fried onions and fresh lime.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients
  

Khao Swè

  • 2 chicken breasts cut into bite-sized pieces
  • 1 box wheat noodles cooked according to package
  • 2 large carrots diced
  • 1 large red onion
  • 2 bell pepper cut into small slices
  • ½ cup snap peas
  • 8 oz sliced water chestnuts
  • 1 Fresno pepper finely diced
  • 6 garlic cloves peeled
  • 1-2 inches ginger root peeled
  • 1 can coconut milk regular, not light
  • 1 tbsp turmeric
  • 2 tsp chili powder
  • ¼ cup chickpea flour

Toppings

  • 1 bunch cilantro diced
  • 1 bunch green onions diced
  • Fried onions
  • Peanuts crushed and lightly toasted
  • 4 hard boiled eggs
  • 1 lime

Instructions
 

  • First, make the curry. In a food processor, add garlic, ginger, turmeric, chili powder, Fresno chili, and 90% of the red onion (reserve the remaining onion for garnish). Pulse the food processor processor, slowly adding 1-2 tbsp olive oil, until it becomes a homogenous paste. Set aside.
  • In a large pan on medium heat with olive oil, sauté the chicken breasts until golden (doesn’t need to be completely cooked since they will finish cooking later) and set aside. Sauté the bell peppers in the same pan, then lightly sauté the carrots and set both aside.
  • In the same large pan, add all of the curry paste you made earlier and cook for 2 minutes before adding the chicken, bell peppers, and carrots. Coat evenly with the paste, cook for another 2 minutes, then pour in the coconut milk.
  • In a separate bowl, mix together chickpea flour with 1.5 cups water and add to the pan. Let simmer for 10 minutes, stirring occasionally. Add snap peas and water chestnuts and simmer for another 5 minutes.
  • Meanwhile, you can cook the noodles, toast the peanuts, and hard boil the eggs.
  • Assemble by adding noodles to a bowl, then ladling over the soup. Finally, top with cilantro, green onions, fried onions, remaining thinly sliced red onions, hard boiled eggs, and peanuts. Serve warm.