Coconut Noodles with Chicken (Ohn-no Kauk Swè) by Lahpet

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Coconut Noodles with Chicken (Ohn-no Kauk Swè)

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Coconut Noodles with Chicken (Ohn-no Kauk Swè)

Burmese

Main

1.5 hours

Chicken

Medium

Serves

4—6

Lahpet’s ohn-no kauk swè recipe offers pure comfort in a bowl. The hearty chicken and coconut broth is lightly spiced with paprika, turmeric, and ginger, with tender chicken thigh, boiled eggs, rice noodles, and a whole host of green and pleasant garnishes adding fragrance and texture to this glorious dish. If you’ve got a hankering for this dish but don’t have time to spare to cook it, Lahpet have helpfully created a meal kit for this dish for you to finish at home.

Recipe courtesy of

Ingredients

2 small to medium white onions
4 large cloves of garlic
50g ginger
1 green or red birds eye chilli
4 tbsp peanut oil
1kg boneless diced chicken thighs (200—300g each)
5 tsp ground turmeric
3 tsp ground paprika
50—60ml fish sauce
1.5 litres of chicken stock
160ml of coconut milk
4 tbsp of toasted chickpea flour
4—6 whole peeled Asian shallots
500ml of water
400g cooked egg noodles (could be dried and cooked or fresh)

To Garnish

Medium boiled eggs cut into halves or quarters
Fresh limes cut into wedges
1 handful of Asian shallots, peeled and sliced
1 bunch spring onions, finely sliced
Fresh chopped coriander
Dried roasted chillies
1 handful of flat medium rice noodles — puffed up in the deep fryer (optional)
Extra fish sauce to taste

Method

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Method

Finely chop the white onions, ginger, chilli and garlic or blitz in a food processor. Add the peanut oil to a large, sturdy saucepan and place over a medium-low heat. Once hot, gently cook the mixture until soft and slightly golden – around 10 minutes.
Add the diced chicken to the pan, followed by the paprika, turmeric and a dash of fish sauce – keep stirring until the surface of chicken is white and sealed.
Add the chicken stock and cook for a further 10 minutes on a medium heat before adding the coconut milk and the whole peeled Asian shallots. Reduce to a low heat and cook for a further 15—20 minutes.
Boil the kettle and whisk around 500ml of boiling water with the toasted chickpea flour in a jug until smooth.
You should now have a velvety and aromatic chicken coconut broth on a low boil which needs thickening. Slowly add the toasted chickpea flour and water mixture whilst stirring the soup until it begins to thicken — be careful not to over-thicken.
Taste and add more fish sauce to season and/or more water to dilute, if needed. Cook on a low simmer for a further 5 minutes whilst preparing your noodles and other garnishes.
To serve, ladle the broth into large bowls and add 60—70g of the cooked egg noodles into the middle of the broth, followed by the chicken pieces.
Garnish with the boiled eggs, sliced Asian shallots, spring onions and plenty of coriander and freshly squeezed lime.
Serve and add extra garnishes on the side to taste.
To add further texture, cook flat-medium rice noodles in a deep fat fryer on a high heat until they puff-up into prawn cracker-like snacks. Drain the oil off on a paper towel and use to garnish your coconut noodle broth.