BURMESE CHICKEN-COCONUT SOUP (OHN NO KYAWSWE)
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
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
PANTHE KAUKSWE - BURMESE CHICKEN CURRY
Chicken curry with noodles, a popular Burmese dish favored by 'westerners'. Please try this recipe as 'is', then make comments. This dish does need a little bit of chilli powder, if you don't like to much chilli cut it down;but not out please! It is our family favorite!!!
Provided by Scott from Brisbane
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into serving pieces.
- Put Garlic,onion,ginger,ngapi, in blender and blend to a smooth paste; adding some of the peanut oil if paste becomes to dry.
- Heat remanding oils in a wok (or pan) and fry mixture off for 5 minutes.
- Add chicken and fry for a further few minutes.
- Add chilli powder,salt and thin coconut milk and simmer gently until chicken is tender. (45 minutes - 1 hr approx). If it becomes to dry add some hot water - a little at a time.
- Take off heat and add thick coconut milk and bring the pot SLOWLY to a boil. Stir constantly to prevent curdling.
- Mix Chick pea with a little cold water to a smooth paste and add to the curry, and cook for a further 5 minutes.
- Cook the noodles in a pot of salted boiling water until tender around 6-8 minutes.
- Drain the noodles and place in bowls, serve the curry on top with fried garlic and peanuts as accompaniments.
Nutrition Facts : Calories 1122.2, Fat 68.6, SaturatedFat 39.7, Cholesterol 184.1, Sodium 1005.6, Carbohydrate 83.8, Fiber 8.3, Sugar 16.3, Protein 46.6
MORMOR'S KAUKSWE
This is my grandmother's recipe for Chicken Kaukswe which is a favorite Burmese breakfast, she was a missionary to Burma and learned the recipe while there. The Burmese Chicken Noodle Soup.
Provided by HellaD
Categories Stocks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cut the chicken into large pieces, rub with turmeric and simmer in water with salt until tender. Remove the meat from the bones, reserve chicken stock.
- Process 4 onions, garlic and ginger or pound with morter and pestle.
- Slice one onion and brown in oil, add the chicken and fry for a few minutes. Add the onion and garlic mixture and cook 3-4 minutes. Add the chicken stock and the chili powder. Simmer 30 minutes.
- Mix the split pea flour with cold water (you can substitute cornstarch if you must), add this to the stock stirring constantly, cook for 15 minutes.
- Prepare the coconut liquid by cutting the coconut up and putting it in a blender with 3 c hot water. Blend and strain. Add the liquid to the chicken stock and cook for 5 more minutes.
- Blanch the noodles. Serve separately with the garnishes. Each person serves themselves to their own preference.
Nutrition Facts : Calories 1054.1, Fat 58.5, SaturatedFat 14.8, Cholesterol 403.1, Sodium 253.3, Carbohydrate 73.1, Fiber 7.3, Sugar 8.4, Protein 59.5
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