Last updated on November 20th, 2023 at 02:13 am
The Burmese Ohn-no-khao-swe recipe, is a delightful coconut chicken noodle soup brimming with fragrant spices and ingredients. Burmese cuisine is a treasure trove of diverse flavors and unique dishes, offering a culinary experience like no other. In this blog post, we will take you through the detailed cooking process for an authentic Burmese Ohn-no-khao-swe recipe, allowing you to experience the enchanting flavors of Myanmar in the comfort of your own home.
Begin by selecting boneless, skinless chicken pieces (such as breasts or thighs) to use in your Burmese Ohn-no-khao-swe recipe. Cut the chicken into bite-sized pieces and set it aside while you prepare the base for the soup.
The foundation of any delicious Burmese Ohn-no-khao-swe recipe is a rich and fragrant base that imparts depth and complexity to the dish. To create this flavorful foundation, combine ingredients such as garlic, ginger, shallots, and dried red chilies in a food processor or mortar and pestle. Process the ingredients until they form a smooth paste. This paste will provide the backbone of flavor for your soup.
In a large pot or Dutch oven, heat oil over medium heat and add the paste. Cook the paste for a few minutes, stirring constantly, until it is fragrant and slightly darkened in color. Add spices such as turmeric and paprika to the paste, cooking for an additional minute to fully develop their flavors. Next, add the chicken pieces to the pot, stirring to ensure they are well-coated with the paste. Cook the chicken for a few minutes, allowing it to absorb the flavors of the paste and spices.
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Pour in coconut milk and chicken or vegetable stock, bringing the mixture to a gentle simmer. Cook the soup, stirring occasionally, until the chicken is cooked through and the flavors have melded together. Adjust the seasoning as needed with fish sauce, sugar, or salt to taste.
While the soup simmers, prepare the noodles that will form the base of your Burmese Ohn-no-khao-swe recipe dish. Typically, egg noodles are used in this dish, but you can also opt for rice or wheat noodles if you prefer. Cook the noodles according to the package instructions until they are tender but still firm to the bite. Drain the noodles and set them aside, ready for assembly.
To serve your Burmese Ohn-no-khao-swe recipe, divide the cooked noodles among 8 individual bowls. Ladle the hot, fragrant soup over the noodles, ensuring that each serving receives a generous helping of the rich and savory broth, along with tender pieces of chicken. Top each bowl with an assortment of garnishes such as chopped cilantro, lime wedges, sliced red onion, or crispy fried noodles.
The Burmese Ohn-no-khao-swe recipe makes a sumptuous and satisfying dish that showcases the rich and diverse flavors of Myanmar’s culinary landscape. By following this detailed cooking process, you can recreate the authentic taste of this Burmese Ohn-no-khao-swe recipe in your own home, introducing your family and friends to the wonderful world of Myanmar’s cuisine. Enjoy this comforting meal with your loved ones and embark on a flavorful journey through the culinary traditions of Burma.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love The Burmese Fish Noodle Soup Recipe
1. Creamy and Comforting: The Burmese Ohn-no-khao-swe recipe makes a traditional Burmese dish. It is recognized for its luxurious texture and warm, soothing taste. Flavorful spices like turmeric, paprika, and cumin are incorporated into a coconut milk broth to create this flavorful meal. Tender chicken, hard-boiled eggs, and rice noodles are added to the broth to make a hearty and filling dish that will warm you up from the inside out. Coconut milk’s richness and the spices’ understated heat create a delicious balance that many can’t resist.
2. Versatile and Customizable: The adaptability and flexibility of the Burmese Ohn-no-khao-swe recipe are two other reasons why it is so well-liked. The recipe is versatile and may be prepared with any protein of choice (chicken, pig, beef, or tofu). Add additional chili flakes or hot sauce, for instance, if you like things on the spicy side. If you want a less spicy version, just cut less on the spices.
3. Easy to Prepare: The popular Burmese Ohn-no-khao-swe recipe takes very little time to make. The whole process, including cooking, takes less than 30 minutes. To save time, the chicken may be prepared ahead of time or replaced with rotisserie chicken. For added convenience on hectic weeknights, the boiled eggs and rice noodles may be made ahead of time. The Burmese Ohn-no-khao-swe recipe is extremely flexible, since items may be added or removed according on individual desire.
Overall, the Burmese Ohn-No-Khao-Swe recipe makes a delicious and comforting meal that is loved for its creamy and versatile flavors, as well as its ease of preparation. Whether you are a fan of Burmese cuisine or simply looking for a new and delicious recipe to try, this dish is sure to satisfy your cravings and warm your heart.
How To Make Our Burmese Fish Noodle Soup Recipe
Ingredients: (8 Servings)
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 onion, finely chopped
2 garlic cloves, minced
2 tbsp vegetable oil
2 tbsp curry powder
1 tsp turmeric
1 tsp paprika
4 cups chicken broth
1 can (13.5 oz) coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
Salt and pepper, to taste
1 lb thin rice noodles
4 boiled eggs, halved
1/4 cup chopped cilantro
1/4 cup chopped green onions
Lime wedges, for serving
Instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and garlic and sauté until fragrant and softened.
2. Add the chicken to the pot and cook until browned on all sides.
3. Add the curry powder, turmeric, and paprika to the pot and stir to combine.
4. Pour in the chicken broth and coconut milk and stir until well combined.
5. Add the fish sauce, brown sugar, salt, and pepper to the pot and stir until everything is well combined.
6. Bring the mixture to a boil and then reduce the heat to low. Simmer the soup for 20-25 minutes or until the chicken is cooked through.
7. While the soup is cooking, prepare the rice noodles according to package instructions.
8. To serve, divide the rice noodles among 8 bowls. Ladle the soup over the noodles and top with boiled egg halves, chopped cilantro, and green onions.
9. Serve hot with lime wedges on the side.
Nutritional Information For The Burmese Fish Noodle Soup Recipe
Calories: 425
Carbohydrates: 51g
Protein: 26g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 142mg
Sodium: 839mg
Potassium: 454mg
Fiber: 2g
Sugar: 3g
Prep Time: 15 minutes
Cooking Time: 30 minutes
Pots, Pans, and Cooking Equipment Needed for The Burmese Fish Noodle Soup Recipe
Large pot
Cutting board and Knife
Measuring cups and spoons
Wooden spoon and Tongs
Large serving bowls
Best Way to Store Leftovers From The Burmese Fish Noodle Soup Recipe
Leftovers of the Burmese Ohn-No-Khao-Swe recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of water to the container and microwave for 2-3 minutes, stirring occasionally, or reheat on the stovetop. It’s recommended to store the soup and noodles separately to maintain the best texture and flavor.
Substitutions For The Burmese Fish Noodle Soup Recipe
Curry powder: You can make your own curry powder by combining cumin, coriander, turmeric, and other spices. Alternatively, you can use a pre-made curry paste.
Fish sauce: Fish sauce can be substituted with soy sauce, tamari, or oyster sauce for a vegetarian version.
Rice noodles: Rice noodles can be substituted with any type of noodle or pasta that you prefer, such as udon or spaghetti.
Substitutions for a Vegetarian Version of The Burmese Fish Noodle Soup Recipe
To make a vegetarian version of the Burmese Ohn-No-Khao-Swe recipe, you can substitute chicken with tofu, shrimp with tofu or other seafood alternatives, and use vegetable broth instead of chicken broth. Use vegetarian fish sauce, or soy sauce, tamari or mushroom sauce instead.
Tips and Tricks for Easier Creation
To save time, you can use pre-cooked chicken, rotisserie chicken or leftover chicken instead of cooking raw chicken.
Prepare the rice noodles according to the package instructions and rinse with cold water to prevent them from sticking together.
Adjust the spices to your taste preferences – add more curry powder for a spicier flavor, or more turmeric for a brighter color.
If the soup is too thick, add more chicken broth or water to thin it out to the desired consistency.
When serving, add the toppings to each individual bowl instead of the entire pot to keep the ingredients fresh and to prevent them from getting soggy.
Side Dishes and Desserts For The Burmese Fish Noodle Soup Recipe
Steamed or stir-fried vegetables, such as bok choy or broccoli
Fresh herbs, such as cilantro or Thai basil
Fried shallots or garlic
Spicy chili oil or sambal oelek
Kimchi or pickled vegetables
How To Serve The Burmese Fish Noodle Soup Recipe
To serve the Burmese Ohn-No-Khao-Swe recipe, divide the cooked rice noodles among 8 bowls. Ladle the hot soup over the noodles and top each bowl
FAQs About The Burmese Fish Noodle Soup Recipe
What is the origin of the Burmese Ohn-No-Khao-Swe Recipe?
Ohn-No-Khao-Swe is a traditional Burmese dish that is popular in Myanmar and neighboring countries. It is a noodle soup that is typically made with chicken or beef, coconut milk, and a variety of spices.
Can I Make the Burmese Ohn-No-Khao-Swe Recipe Vegetarian or Vegan?
Yes, you can make Ohn-No-Khao-Swe vegetarian or vegan by using vegetable broth instead of chicken broth, and substituting the chicken with tofu or other plant-based proteins. You can also use vegan fish sauce or soy sauce instead of traditional fish sauce.
What Type of Noodles Should I Use for the Burmese Ohn-No-Khao-Swe Recipe?
The traditional noodles used in Ohn-No-Khao-Swe are thin rice noodles. However, you can use any type of noodles that you prefer, such as wheat noodles, udon, or soba.
Can I Use Pre-cooked Chicken for the Burmese Ohn-No-Khao-Swe Recipe?
Yes, you can use pre-cooked chicken for this recipe to save time. Rotisserie chicken or leftover chicken are good options.
How can I adjust the spiciness level of the the Burmese Ohn-No-Khao-Swe Recipe?
You can adjust the spiciness level of the soup by adding more or less chili flakes or hot sauce. You can also adjust the amount of curry powder and paprika used to control the level of spice.
Final Thoughts
At my first taste of the the Burmese Ohn-no-khao-swe recipe, I was instantly smitten with the dish. I believe everyone should give this tasty meal a go for a few different reasons.
To begin with, the taste profile is superb. The broth is both spicy and sweet thanks to the combination of chicken, coconut milk, and spices. The Burmese Ohn-no-khao-swe recipe is well revitalized by the use of hard-boiled eggs and fresh herbs.
For another, it’s very adaptable. For a milder or hotter flavor, just increase or decrease the amount of chili flakes or hot sauce used. You may make the Burmese Ohn-no-khao-swe recipe vegetarian or vegan by increasing the amount of veggies or switching out the chicken with tofu or another plant-based protein.
Finally, it’s a warm and fulfilling dinner on a cold night. When you’re feeling hungry and it’s cold outside, the warm soup and noodles will hit the spot. It’s perfect for a Sunday night supper and tasty enough for lunches all week long.
In conclusion, the Burmese Ohn-no-khao-swe recipe is one dish you should definitely try. This delectable and simple recipe is sure to become a regular staple in your home.
Burmese Ohn-No-Khao-Swe
Equipment
- Large Pot
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon and Tongs
- Large serving bowls
Ingredients
- 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 4 cups chicken broth
- 1 13 1/2 oz. can coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Salt and pepper, to taste
- 1 lb. thin rice noodles
- 4 boiled eggs, halved
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- Lime wedges, for serving
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion and garlic and sauté until fragrant and softened.
- Add the chicken to the pot and cook until browned on all sides.
- Add the curry powder, turmeric, and paprika to the pot and stir to combine.
- Pour in the chicken broth and coconut milk and stir until well combined.
- Add the fish sauce, brown sugar, salt, and pepper to the pot and stir until everything is well combined.
- Bring the mixture to a boil and then reduce the heat to low. Simmer the soup for 20-25 minutes or until the chicken is cooked through.
- While the soup is cooking, prepare the rice noodles according to package instructions.
- To serve, divide the rice noodles among 8 bowls. Ladle the soup over the noodles and top with boiled egg halves, chopped cilantro, and green onions.
- Serve hot with lime wedges on the side.
Notes
Tips and Tricks
To save time, you can use pre-cooked chicken, rotisserie chicken or leftover chicken instead of cooking raw chicken. Prepare the rice noodles according to the package instructions and rinse with cold water to prevent them from sticking together. Adjust the spices to your taste preferences - add more curry powder for a spicier flavor, or more turmeric for a brighter color. If the soup is too thick, add more chicken broth or water to thin it out to the desired consistency. When serving, add the toppings to each individual bowl instead of the entire pot to keep the ingredients fresh and to prevent them from getting soggy.Nutrition
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