Ohn No Khao Swe

အုန်းနို့ခေါက်ဆွဲ · Ohn no khauk swe

Ingredients13

• bone-in chicken thighs600 g
• fresh egg noodles400 g
• coconut milk400 ml
• chickpea flour40 g
• onion1
• garlic4 cloves
• fresh ginger20 g
• ground turmeric1 tsp
• fish sauce2 tbsp
• neutral oil2 tbsp
• hard-boiled eggs4
• lime1
• fresh cilantro15 g

Method

1. Slice the onion. Pound the garlic and ginger to a paste.
2. Heat the oil in a pot, fry the onion until soft, then add the garlic-ginger paste and turmeric and cook until fragrant.
3. Add the chicken and brown lightly. Pour in 700 ml water, bring to a simmer, and cook until the chicken is tender, about 35 minutes.
4. Lift out the chicken, shred the meat, and return it to the pot. Whisk the chickpea flour with a little cold water and stir it in.
5. Add the coconut milk and fish sauce. Simmer gently, stirring, until the broth thickens slightly; do not boil hard.
6. Cook the egg noodles in boiling water until just tender, then drain and divide among bowls.
7. Ladle the coconut chicken broth over the noodles. Top with halved eggs, cilantro, and a squeeze of lime.