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1. Burmese Kaukswe

Burmese Kaukswe Recipe

Delicate chicken, bright herbs, and delicious noodles in this creamy soup.
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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 30 minutes
Marinating Time: 2 hours
Course: Dinner, Main Course
Cuisine: Myanmar, SE Asian
Keyword: Burmese Kaukswe Recipe, Burmese Recipes
Servings: 8 people
Calories: 551 kcal
1. Burmese Kaukswe

Equipment

  • Large pot for cooking the soup
  • Large pot for cooking the noodles
  • Strainer for draining the noodles
  • Cutting board and knife for chopping the vegetables
  • Measuring cups and spoons
  • Mixing bowls
  • Serving bowls
  • Ladle for serving

Ingredients

For the noodles:

  • 1 lb. fresh egg noodles or dried egg noodles
  • 2 tbsp vegetable oil
  • 1 tsp turmeric powder

For the soup:

  • 2 tbsp. vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 lb. boneless, skinless chicken breast, cut into small pieces
  • 2 tbsp. curry powder
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • 4 cups chicken stock
  • 1 14 ounce can coconut milk
  • 1 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • Salt, to taste

For the toppings:

  • 2 cups bean sprouts
  • 2 cups shredded cabbage
  • 2 cups sliced onions
  • 1 cup sliced green onions
  • 1 cup chopped cilantro
  • 1 lime, cut into wedges
  • 1 cup crispy fried noodles or fried garlic

Instructions

  • Cook the noodles according to the package instructions. Drain and toss with 2 tbsp of vegetable oil and 1 tsp of turmeric powder. Set aside.
  • Heat 2 tbsp of vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and minced ginger. Cook for 3-4 minutes, or until the onion is soft and translucent.
  • Add the chicken to the pot and cook for 5-6 minutes, or until the chicken is no longer pink.
  • Add the curry powder, paprika, coriander, cumin, and cayenne pepper to the pot. Stir well and cook for 1-2 minutes.
  • Add the chicken stock, coconut milk, fish sauce, and soy sauce to the pot. Bring the soup to a simmer and cook for 10-15 minutes, or until the chicken is cooked through and the flavors have melded together.
  • To serve, divide the noodles among 8 bowls. Ladle the soup over the noodles. Top with bean sprouts, shredded cabbage, sliced onions, sliced green onions, chopped cilantro, and crispy fried noodles or fried garlic. Serve with lime wedges on the side.

Notes

Tips and Tricks

Prep all the ingredients before starting to cook. Chop all the vegetables, measure out the spices and liquids, and cook the noodles beforehand.
Use a store-bought rotisserie chicken instead of cooking chicken from scratch to save time.
Make a double batch of the soup and freeze it for later use.
Add the toppings according to your preference, or let your guests add their toppings themselves.

Nutrition

Serving: 1serving | Calories: 551kcal | Carbohydrates: 40g | Protein: 33g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 64mg | Sodium: 988mg | Potassium: 771mg | Fiber: 4g | Sugar: 7g
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