Ohn no khao swe is Burmese coconut chicken noodle soup: chicken marinated in paprika, turmeric and chilli, cooked in a creamy broth of coconut cream thickened with chickpea flour, and served over noodles with boiled eggs, crispy noodles, onions, lime and homemade chilli oil.
It’s a much-loved Burmese comfort dish, and Aamna’s recipe serves about eight. Everyone builds their own bowl at the table.
Why this recipe works
- Chickpea flour. Stirred into water first, it thickens the broth and gives it a soft, nutty body.
- Coconut cream block. Melted into the broth, it makes it rich and creamy.
- Blended onions. They cook into a smooth, savoury base.
- Toppings at the table. Eggs, crispy noodles, fresh onion, coriander, lime and chilli oil let everyone season their own bowl.
Tips for the best ohn no khao swe
- Stir the chickpea flour well. Keep stirring for 5 minutes on medium heat so it’s smooth.
- Be patient with the coconut cream. Keep stirring until it melts completely.
- Cook gently. Once boiling, turn the heat right down.
- Make crispy noodles. Fry some rice noodles for crunch on top.
What to serve with ohn no khao swe
Set out the noodles, broth and toppings so everyone can build their own bowl. For more Burmese noodles, try mohinga or mont di. A spoonful of Thami Letto adds extra savoury crunch.
Ohn No Khao Swe FAQs
What is ohn no khao swe?
A Burmese dish of noodles in a coconut chicken broth. Ohn no means coconut milk and khao swe means noodles.
What thickens the broth?
Chickpea flour, cooked with water before the coconut cream goes in.
What noodles should I use?
This recipe uses spaghetti and rice noodles, which are easy to find in the UK.
Is ohn no khao swe the same as khow suey?
They’re closely related. Khow suey is the version that became popular in South Asia, especially in Karachi. Our guide to khow suey vs ohn no khao swe explains the differences.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Ohn No Khau Swe
Ohn No Khau Swe is a beloved Burmese dish that combines the richness of coconut curry with tender chicken and noodles, topped with crispy rice noodles, chilli oil, and fresh garnishes.
Ingredients
For the Chicken Marinade:
For the Chicken Curry:
For the Coconut Curry:
For the Chilli Oil:
Garnishes:
Instructions
Marinate the Chicken:
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Start by placing the 1 kg of chicken breast into a bowl. Add the salt, garlic paste, ginger paste, red-hot chilli powder, turmeric, black pepper, and paprika. Mix everything together thoroughly, this is your chicken marinade, and it’s what’s going to bring the dish to life. Leave it to soak up the flavours while you prep the other elements of the dish.
Make the Coconut Curry:
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In a pot, add the 2 cups of chickpea flour and pour in 5 cups of water. Stir together until combined. Turn the heat to medium and continue stirring for 5 minutes to get a smooth consistency.
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Add the 200 grams of coconut cream block and keep stirring. Be patient here, it should melt into the mixture over medium heat.
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After the coconut cream block has dissolved, add the remaining 3 cups of water, giving a total of 8 cups so far. Season with salt, black pepper, and MSG. Stir well.
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Bring the mixture to a gentle boil, then reduce the heat to the lowest setting and let it simmer for 45 minutes. Add more water as needed to keep the consistency creamy and velvety, around 5 more cups will do, but you can adjust it to your liking.
Prepare the Chicken Curry:
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Blend the 5 medium onions with a little water into a smooth paste. This will form the base of the chicken curry.
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Heat the 1 cup of oil in a pan. Once it’s hot, add the onion paste. Cook, stirring frequently, for about 12 minutes, until the onions turn golden and the oil rises to the top.
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Add the marinated chicken to the pan and cook until it takes on a golden hue, then cover and let it cook over low heat for 30 minutes, allowing all those flavours to marry beautifully.
Cook the Noodles:
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Cook the spaghetti according to the package instructions. Add 2 tablespoons of salt to the boiling water to enhance the flavour.
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While the spaghetti is cooking, boil the 4 eggs until they are hard-boiled (around 10 minutes). Set aside for garnish.
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Fry the rice noodles in hot oil until they puff up into crispy, golden strands. Drain and set aside as a garnish.
Make the Chilli Oil:
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In a heatproof bowl, mix the 3 tablespoons of chilli flakes and 2 tablespoons of chilli powder.
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Carefully pour 3 generous scoops of hot oil into the bowl, this will infuse the oil with all those spicy flavours in just a few seconds. Stir well.
Final Touches:
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Check the coconut curry and adjust the consistency with more water if needed. Once it’s smooth and velvety, make a tadka (spiced oil) by heating a quarter cup of oil in a small pan. Add the garlic powder and paprika powder, letting them sizzle for a few seconds, then pour this into the coconut curry for that final burst of flavour.
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Taste the chicken curry, it should be rich, aromatic, and perfectly tender. Garnish with fresh coriander for an added touch of colour and flavour.
Assemble the Dish:
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Place a generous handful of cooked spaghetti in each bowl. Ladle over the creamy coconut curry, making sure the noodles are well-covered.
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Add a scoop of chicken curry on top, and garnish with a half-boiled egg, crispy rice noodles, and a sprinkle of roasted chilli flakes.
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Finally, add the fresh garnishes: spring onions, white onions, and a few slices of lime and lemon. Drizzle with the freshly made chilli oil for that fiery finish.
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