Burmese Chicken Coconut Soup Ohn No Kyawswe Recipes

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BURMESE CHICKEN-COCONUT SOUP (OHN NO KYAWSWE)



Burmese Chicken-Coconut Soup (Ohn No Kyawswe) image

My beautiful wife is Burmese. Her grandmother made this delicious soup for me and I have been hooked ever since. I was inspired and feeling adventurous one day and decided to make it myself. Not as good as Grandma's, but it works when she is not around.

Provided by Bryan Correia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h5m

Yield 5

Number Of Ingredients 23

½ onion, chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
2 cloves garlic, chopped
¼ cup water
1 (16 ounce) package rice noodles
1 quart lukewarm water, or as needed to cover
1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes
salt and freshly ground black pepper to taste
3 cups chicken broth, divided
2 tablespoons chickpea flour
2 tablespoons vegetable oil
1 ½ onions, halved and thinly sliced
½ teaspoon ground turmeric
2 teaspoons paprika
½ teaspoon cayenne pepper
1 cup coconut milk
1 lemon, cut into wedges
4 green onions, sliced on the bias, green and white parts
2 hard-cooked eggs, sliced
1 cup chopped fresh cilantro
1 dash fish sauce, or to taste
1 cup crispy fried rice noodles
1 pinch curry powder, or to taste

Steps:

  • Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
  • Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
  • Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper.
  • In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn't clump.
  • Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
  • Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.

Nutrition Facts : Calories 711.5 calories, Carbohydrate 98.2 g, Cholesterol 142.5 mg, Fat 24.6 g, Fiber 5.8 g, Protein 24.8 g, SaturatedFat 11.9 g, Sodium 841.5 mg, Sugar 5.4 g

BURMESE COCONUT CHICKEN NOODLES (OHN-NO KHAO SWè)



Burmese Coconut Chicken Noodles (Ohn-No Khao Swè) image

Categories     Soup/Stew     Summer     Stew     Breakfast     Father's Day     Potluck     Spring     Chicken     Winter     Christmas     Thanksgiving     Fall     Halloween     Mother's Day     Ramadan     Dinner     Lunch

Number Of Ingredients 15

5 pounds Chicken Thighs or Breast (1 inch chunks)
5 pounds Yellow Onions (diced)
2 tablespoon Tumeric Powder
3 tablespoon Fish Sauce
2 can Coconut Milk
1 head Garlic (Diced)
3 tablespoon Ginger (Diced)
2 box Chicken Broth (32 oz box)
5 pieces Lemon grass (cut into 2 inch pieces)
1/2 tablespoon Chili Flakes
1 package Green Onion (chopped for garnish)
8 pieces Hardboiled Eggs
2 pieces Limes
8 tablespoon Oil (Canola, Avocado, Olive all work good)
2 pounds Wheat noodles

Steps:

  • Dice onions, garlic, and ginger and put in separate bowls
  • Cut lemongrass into five 2 inch pieces
  • Coat bottom of large pot (8 or 12 qt stock pot works well) with a lot of oil - if there is not a puddle of oil that goes all around the pot then add more
  • Put onions in and sweat until golden brown on medium-high. This part takes forever so be patient (like 2 hours forever) - remember to keep mixing so the onions don't burn. If your onions are white - keep on cooking its not ready - if there is a ton of onion juice still in your stock pot - its not ready - keep cooking - Golden Brown is key - kind of like golden brown hash browns if that is helpful
  • Put the garlic in and stir it around maybe 2 or 3 minutes - should start smelling good at this point.
  • Add 2 table spoons of powdered numeric, 3 tablespoons of fish sauce and 1/2 tablespoon of chili flakes to the pot
  • Mix this combination for 2 to 3 minutes on medium to medium high - if you smell burning - thats not good - should not smell like burning - turn down the temp if you smell that
  • Add in the 5 pounds of chicken thighs (preferable since breasts are kind of dry to be honest - but if you are not into that fat stuff - breast could work as well)
  • Now mix this together for 2 to 3 minutes on medium in the pot
  • Put in the chicken stock so there is at least a 1 inch layer on top of the chicken pieces - the two boxes should be enough. But to be honest folks - make your own chicken broth - its so much better. Just take a whole chicken, skin it, dump it in a stock pot, fill it with water up to the 2 inch from the top mark and simmer for 2 hours - boom done delicious)
  • Add in the five 2 inch pieces of lemongrass and the diced ginger at this point
  • Simmer for 30 minutes
  • Pour in the 2 cans of coconut milk and simmer for another 5 minutes
  • remove the lemongrass
  • Taste the soup - and add salt, pepper, and chili to taste - at this point, in my opinion, you need to add some extra salt to make it work - but everyone has their own preferences so do as you see fit.
  • hard boil your eggs - 1 per a person
  • cut up the green onions - this stuff is for garnish
  • cook the noodles according to the instructions on the packet
  • Take the bowl, add in the noodles, put in a egg per a person, pour in the soup, garnish with green onions and serve
  • Cut up your lime and squeeze it onto your bowl to taste

BURMESE CHICKEN-COCONUT SOUP (OHN NO KYAWSWE)



Burmese Chicken-Coconut Soup (Ohn No Kyawswe) image

My beautiful wife is Burmese. Her grandmother made this delicious soup for me and I have been hooked ever since. I was inspired and feeling adventurous one day and decided to make it myself. Not as good as Grandma's, but it works when she is not around.

Provided by Bryan Correia

Categories     Noodle Soup

Time 1h5m

Yield 5

Number Of Ingredients 23

½ onion, chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
2 cloves garlic, chopped
¼ cup water
1 (16 ounce) package rice noodles
1 quart lukewarm water, or as needed to cover
1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes
salt and freshly ground black pepper to taste
3 cups chicken broth, divided
2 tablespoons chickpea flour
2 tablespoons vegetable oil
1 ½ onions, halved and thinly sliced
½ teaspoon ground turmeric
2 teaspoons paprika
½ teaspoon cayenne pepper
1 cup coconut milk
1 lemon, cut into wedges
4 green onions, sliced on the bias, green and white parts
2 hard-cooked eggs, sliced
1 cup chopped fresh cilantro
1 dash fish sauce, or to taste
1 cup crispy fried rice noodles
1 pinch curry powder, or to taste

Steps:

  • Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
  • Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
  • Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper.
  • In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn't clump.
  • Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
  • Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.

Nutrition Facts : Calories 711.5 calories, Carbohydrate 98.2 g, Cholesterol 142.5 mg, Fat 24.6 g, Fiber 5.8 g, Protein 24.8 g, SaturatedFat 11.9 g, Sodium 841.5 mg, Sugar 5.4 g

OHN-NO-KAUK-SWE (BURMESE CHICKEN SOUP)



Ohn-No-Kauk-Swe (Burmese Chicken Soup) image

I was lucky to live in Burma for several years in the 1980s. I was even luckier to have Wah Htoo working in my home. She is the best cook of Burmese food I've ever met. Her version of this soup is famous in Rangoon. Once a Burmese guest at our table called Wah Htoo out of the kitchen to tip her -- the only way he knew to convey how impressed he was with her cooking. Of course, I never got that recipe from Wah Htoo. But after many attempts, I think even Wah Htoo would be proud of this effort. This is a mellow, rather than a spicy, recipe. Add plenty of the crushed dried chilies for heat. Note: Burmese chickens get a lot of exercise -- they are tough, but full of flavour. Please use free range, organic chicken thighs if you can get them (a small whole, free-range chicken also works -- cut into 10-12 pieces and with or without skin). Also resist the temptation to play around with this. Trust me, I've played around with it for ages -- trying to get it just right. Finally -- don't let the number of ingredients or steps deter you. This really is easy to make.

Provided by Leggy Peggy

Categories     Poultry

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 24

125 g vermicelli (4 oz)
440 g thin egg noodles (14 oz)
2 liters boiling water
600 g chicken thighs, cut in bite-size pieces (21 oz)
2 tablespoons fish sauce
1/4 cup chickpea flour
1/2 cup cold water
2 medium onions, chopped
2 large garlic cloves, chopped
1 1/2 teaspoons fresh turmeric, chopped (or 3/4 teaspoon ground)
2 teaspoons fresh ginger, chopped
2 medium cayenne chilies, deveined, deseeded and chopped (I retain 10-15 seeds)
330 ml coconut cream (11 oz)
2 tablespoons peanut oil
5 cups chicken stock
2 chicken stock cubes (optional ( for a stronger stock)
2 liters boiling water, to reheat noodles
1 red onion, thinly sliced
1/2-1 cup deep fried onions (or shallots)
1 lime, cut in wedges
1/2-1 cup coriander leaves, chopped (cilantro)
2 -3 tablespoons crushed dried chilies
2 -3 hard-boiled eggs, sliced (or cut in wedges)
extra fish sauce

Steps:

  • Put the vermicelli and noodles in a large bowl, and cover with boiling water. As they soften, use two forks to separate the strands. When fully softened, drain them in a colander, and set aside.
  • Rub the chicken with the fish sauce, and set aside.
  • Dissolve the chickpea flour in the water, and set aside.
  • In a food processor, blend together the onions, garlic, turmeric, ginger and chillies. When well-blended, add 1/4 cup of the coconut cream, and process to a smooth paste.
  • Heat the peanut oil in a pan large enough to hold all the soup ingredients. Add the paste and fry for 3 minutes, stirring constantly. Add the chicken and continue frying for another 3 minutes, still stirring. Add half the stock (2 1/2 cups) and one stock cube, if used, and bring to a boil. Continue cooking another 15-20 minutes. Stir every 5 minutes. You want the sauce to start thickening.
  • While the soup is cooking, prepare the garnishes, and set aside.
  • While the soup is cooking, also heat the other half of the stock (and a second stock cube, if used) in another pan until it starts to boil. Add the dissolved (and stirred again) chickpea flour/water mixture, still stirring well to minimise lumps. When this thickens some (about 5 minutes) pour this mixture through a sieve into the pan containing the chicken mixture. Stir well. (The sieve is important -- no matter how much you stir, there are still a few lumps.).
  • When the soup just starts to boil, add the remaining coconut cream. Then bring soup back to a rolling boil.
  • While the soup is returning to a rolling boil, bring a full 2-liter kettle of water to the boil, then pour the hot water over the vermicelli and egg noodles you softened earlier. Get the garnishes ready to serve.
  • Let diners serve themselves. Have each person put some noodles in their soup bowl, then ladle over the soup/chicken mixture and top with the garnishes they like. Those who like salty should add a few shots of extra fish sauce.
  • Attack with a spoon and fork while the soup is hot.
  • Note: We use all the garnishes -- liberally.

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