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Burmese coconut noodles with chicken
- Zaw Mahesh
Published: April 21, 2022 at 10:56 AM
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Serves 4 - 6
Easy
Total time: 45 mins
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This recipe for ohn-no kauk swé comes from Burmese restaurant Lahpet in Covent Garden, London. It's a brothy, coconut-laced dish with chilli, ginger, paprika and fish sauce
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Try this Burmese noodle dish, then check out our spicy lamb noodles, Singapore noodles, pork biang biang noodles and more easy noodles recipes.
Ingredients
Nutrition
-
4 tbsp peanut oil
-
2 small or medium onions
finely chopped
-
50g ginger
peeled and finely chopped
-
1 green or red bird’s-eye chilli
finely chopped
-
4 garlic cloves
finely chopped
-
1kg skinless chicken thighs fillets
diced
-
3 tsp paprika
-
5 tsp ground turmeric
-
50ml fish sauce
plus extra to taste
-
1½ litres chicken stock
-
400g tin coconut milk
-
4 asian or round shallots
peeled
-
4 tbsp toasted chickpea flour
-
400g cooked egg noodles
(can use dried or fresh, cooked according to pack instructions)
TOPPING
-
medium-boiled eggs
halved and quartered
-
asian or round shallots
peeled and sliced
-
4 spring onions
finely sliced
-
coriander
chopped
-
2 limes
cut into wedges
-
dried roasted chillies
(optional)
-
a handful flat medium rice noodles
fried in a deep fryer until puffed (optional)
Nutrition: Per serving (6)
- kcal736
- fat32.3g
- saturates14.9g
- carbs56.6g
- sugars4g
- fibre6.8g
- protein51.5g
- salt4.6g
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Method
-
step 1
Heat the oil in a large, sturdy pan over a medium-low heat and cook the onions, ginger, chilli and garlic for 10 minutes until soft and just golden.
-
step 2
Add the chicken followed by the paprika, turmeric and fish sauce. Keep stirring until the surface of chicken has turned white.
-
step 3
Add the stock and cook for a further 10 minutes over a medium heat before adding the coconut milk and whole shallots. Reduce the heat to low and cook for a further 15-20 minutes or until the chicken is meltingly tender.
-
step 4
Whisk 500ml of just-boiled water with the toasted chickpea flour in a jug until smooth. When the chicken and coconut broth is velvety and aromatic, gradually add the chickpea flour mixture, whisking continuously until the broth just begins to thicken – but be careful it doesn’t become too thick.
-
step 5
Taste and add more fish sauce to season, if needed, or a little more water if it needs to be diluted slightly. Bring to a simmer and cook gently for a further 5 minutes.
-
step 6
Ladle the broth into large, deep bowls along with 60-70g of cooked egg noodles each and the chicken pieces. Top with the boiled eggs, sliced shallots, spring onions, coriander, dried chillies and puffed rice noodles, if using. Squeeze over a lime wedge and serve with extra lime wedges on the side for squeezing over.
Discover more easy noodles recipes
Authors
Zaw Mahesh
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