Burmese Ohn-No-Khao-Swe
425kcal
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
Equipment
- Large Pot
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon and Tongs
- Large serving bowls
Method
- 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.
Nutrition
Serving1bowlCalories425kcalCarbohydrates51gProtein26gFat12gSaturated Fat6gCholesterol142mgSodium839mgPotassium454mgFiber2gSugar3g