Burmese Ohn No Khao Swe (Coconut Chicken Noodle Soup)

Brief Overview

Ohn No Khao Swe is a dish that speaks to the heart of Burmese cuisine, offering comfort in every spoonful. This coconut infused chicken noodle soup is rich yet delicately spiced, warming and satisfying without being overwhelming.

A staple in Myanmar, it’s a dish that transcends generations, often enjoyed at family meals or sold at bustling street stalls where the aroma of coconut milk and turmeric fills the air. Silky noodles, tender chicken, and a fragrant broth come together to create something deeply nourishing, a dish that feels like home, no matter where you are.

What Is Ohn No Khao Swe?

Ohn No Khao Swe is a coconut milk based noodle soup with tender pieces of chicken and a medley of spices. It has a luscious, slightly thickened broth, rich with the flavours of coconut, garlic, and ginger, punctuated by the earthy warmth of turmeric.

Unlike other Southeast Asian noodle soups that lean heavily on sour or spicy notes, this dish is about balance, creamy yet light, mildly spiced but never overpowering. Traditionally, it’s served with wheat noodles, topped with crispy fried shallots, fresh cilantro, and sometimes a squeeze of lime to brighten the flavours.

In Myanmar, it’s considered a comfort food, a dish that feels just as fitting on a rainy afternoon as it does as a celebratory meal. While it bears some resemblance to dishes like Thailand’s Khao Soi, Ohn No Khao Swe carries its own distinct identity, deeply rooted in Burmese culinary traditions.

Ingredients and Taste

The foundation of Ohn No Khao Swe starts with a fragrant base of garlic, ginger, and onions, sautéed in oil until aromatic. Chicken is then added, absorbing the deep flavours of turmeric, paprika, and sometimes chili powder, before being simmered in coconut milk and broth.

The result is a golden hued soup that is both creamy and delicately spiced. Some variations include a touch of chickpea flour or rice flour to thicken the broth, giving it an almost velvety consistency.

Noodles play an essential role, typically wheat based, soaking up the rich broth while maintaining a slight chewiness. The toppings bring everything together, crispy fried shallots add crunch, fresh cilantro brightens the dish, and a squeeze of lime cuts through the richness.

Some enjoy it with a hardboiled egg, while others add a dash of fish sauce for an extra layer of umami. Every bowl carries a perfect harmony of flavours; mild coconut sweetness, the warmth of spices, and the satisfying depth of slow cooked chicken.

A Taste of History

Ohn No Khao Swe’s origins are believed to trace back to Myanmar’s trade routes, where culinary influences from India, China, and Thailand converged. The use of coconut milk and turmeric suggests Indian and Southeast Asian influences, while the wheat noodles hint at Chinese culinary traditions. Over centuries, the dish evolved into a uniquely Burmese comfort food, beloved across the country.

Historically, it was considered a dish of the elite, enjoyed at special occasions and gatherings. However, as Myanmar’s food culture became more accessible, Ohn No Khao Swe made its way from royal kitchens to family dining tables and street vendors. Today, it is a symbol of Myanmar’s rich culinary heritage, a dish that connects the past with the present.

Beyond Myanmar, it has gained recognition in neighbouring countries and among global food lovers, often compared to other coconut based noodle soups but always standing apart with its distinct balance of flavours.

Whether enjoyed in a humble roadside shop in Yangon or recreated in a home kitchen, Ohn No Khao Swe is more than just a meal, it’s a taste of Burma’s history, hospitality, and heart.

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Yield: 4

Ohn No Khao Swe (Coconut Chicken Noodle Soup) Recipe

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A rich and aromatic coconut based noodle soup with tender chicken, fragrant spices, and a hint of tanginess from lime and pickled mustard greens. This traditional Burmese dish is comforting, flavourful, and deeply rooted in Myanmar’s culinary heritage.

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 tsp turmeric powder
• 1 tsp paprika
• ½ tsp chili powder (adjust to preference)
• 500g (1 lb) boneless chicken thighs, cut into bite sized pieces
• 1 tbsp fish sauce
• 1 tsp salt (adjust to taste)
• 3 cups chicken broth
• 1 can (400ml) coconut milk
• 1 tbsp chickpea flour, mixed with 2 tbsp water
• 400g egg noodles (or wheat noodles)
• Water for boiling
• 2 boiled eggs, halved
• ½ cup crispy fried shallots
• ½ cup chopped cilantro
• ½ cup sliced green onions
• 1 lime, cut into wedges
• ½ cup pickled mustard greens, chopped (optional but traditional)
• ½ cup chili oil (for extra spice)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until softened and golden brown, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Sprinkle in the turmeric, paprika, and chili powder, stirring constantly to toast the spices for about 30 seconds. This step enhances the depth of flavour and prevents a raw spice taste in the final dish.
3. Add the chicken pieces, coating them evenly with the aromatic spice mixture. Cook for about 5 minutes until the chicken starts to brown slightly. Stir in the fish sauce and salt, ensuring the seasoning penetrates the meat.
4. Pour in the chicken broth and bring the mixture to a gentle simmer. Cover and cook for 15 minutes, allowing the flavours to meld and the chicken to become tender. Stir occasionally to prevent sticking.
5. Lower the heat and gradually pour in the coconut milk. Stir gently to combine, making sure not to boil the mixture too vigorously, as coconut milk can separate at high temperatures.
6. In a small bowl, mix the chickpea flour with water to form a smooth paste. Slowly add it to the soup while stirring continuously. This thickens the broth slightly, giving the soup its signature creamy texture. Let it simmer for another 10 minutes.
7. While the soup simmers, cook the noodles according to package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
8. Taste the broth and adjust seasoning with additional fish sauce or salt if needed. If you prefer a slightly thinner consistency, add a splash of hot water or broth.
9. To serve, divide the cooked noodles into four bowls. Ladle the hot coconut chicken broth over the noodles, ensuring each bowl gets a generous portion of chicken and sauce.
10. Garnish with halved boiled eggs, crispy fried shallots, fresh cilantro, green onions, and pickled mustard greens. Serve with lime wedges and chili oil on the side, allowing each person to adjust to their taste. Enjoy warm for the best experience!

Nutrition Information:

Yield:

4

Serving Size:

1 Amount Per Serving: Calories: 605Total Fat: 45gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 135mgSodium: 1724mgCarbohydrates: 39gFiber: 4gSugar: 7gProtein: 14g

This data was provided and calculated by Nutritionix. This is a general estimate provided for informational purposes only.