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Ohn-No-Kauk-Swe: A Taste of Burmese Comfort

The first time I tasted Ohn-No-Kauk-Swe, I was sitting at a tiny plastic table on a bustling street in Yangon. The air was thick with the scent of jasmine and diesel, and the cacophony of sounds – chattering vendors, honking cars, clanging pots – was almost overwhelming. But then the soup arrived: a steaming bowl of golden broth, fragrant with ginger and coconut, piled high with noodles, chicken, and a rainbow of garnishes. One spoonful, and the chaos faded away. It was pure, unadulterated comfort in a bowl, a taste of home in a place I was just beginning to explore. This recipe is my attempt to recapture that magic, to bring the warmth and vibrancy of Burmese cuisine into your kitchen.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4-5
Dietary Type: Dairy-Free

Ingredients

Soup:

125 g (4 oz) vermicelli
440 g (14 oz) thin egg noodles
2 liters boiling water
600 g (21 oz) chicken thighs, cut in bite-size pieces
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 (11 oz) coconut cream
2 tablespoons peanut oil
5 cups chicken stock
2 chicken stock cubes (optional, for a stronger stock)
2 liters boiling water, to reheat noodles

Garnishes:

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

Equipment Needed

Large bowl
Colander
Food processor
Large pot or Dutch oven
Small saucepan
Sieve

Instructions

Begin by preparing the noodles. Place the vermicelli and egg noodles in a large bowl, then pour 2 liters of boiling water over them. As they soften, gently separate the strands using two forks. Once the noodles are fully softened, drain them thoroughly in a colander and set aside.
Prepare the chicken by rubbing it with 2 tablespoons of fish sauce. Set aside while you prepare the other ingredients. This allows the fish sauce to penetrate the chicken, adding depth of flavor.
In a small bowl, dissolve 1/4 cup of chickpea flour in 1/2 cup of cold water. Stir well until the mixture is smooth, and set aside. This mixture will be used to thicken the soup.
In a food processor, combine the chopped onions, garlic, turmeric, ginger, and cayenne chilies. Process until well-blended, then add 1/4 cup of the coconut cream. Continue processing until you have a smooth paste.
Heat 2 tablespoons of peanut oil in a large pot or Dutch oven over medium heat. Add the spice paste from the food processor and fry for 3 minutes, stirring constantly to prevent burning. The aroma should be fragrant and spicy.
Add the chicken pieces to the pot and continue frying for another 3 minutes, stirring regularly. This will sear the chicken and infuse it with the flavors of the spice paste.
Pour in half of the chicken stock (2 1/2 cups) and add one chicken stock cube (if using, for a richer flavor). Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, stirring every 5 minutes. The sauce should start to thicken slightly.
While the soup is cooking, prepare all the garnishes: slice the red onion thinly, chop the coriander leaves, slice the hard-boiled eggs, and have the crushed dried chilies ready. Place the garnishes in separate bowls for easy access.
In a separate small saucepan, heat the remaining half of the chicken stock (2 1/2 cups) and the second chicken stock cube (if using) until it begins to boil.
Re-stir the chickpea flour and water mixture to ensure it’s smooth, as the flour tends to settle. Slowly pour the chickpea flour mixture into the boiling chicken stock, stirring constantly to minimize lumps. Continue stirring for about 5 minutes, until the mixture thickens slightly.
Pour the thickened chickpea flour mixture through a sieve into the pot containing the chicken and spice mixture. This step is crucial to remove any remaining lumps and ensure a smooth, velvety texture. Stir well to combine.
When the soup just starts to boil, add the remaining coconut cream. Bring the soup back to a rolling boil, stirring frequently.
While the soup is returning to a boil, bring 2 liters of water to a boil in a kettle. Pour the hot water over the softened vermicelli and egg noodles to reheat them. Drain well just before serving.
To serve, let each diner customize their bowl. First, place some of the reheated noodles in a soup bowl. Then, ladle the soup and chicken mixture over the noodles. Top with the garnishes of your choice: sliced red onion, fried onions, coriander leaves, crushed dried chilies, and sliced hard-boiled eggs. Those who prefer a saltier flavor can add a few dashes of extra fish sauce.
Enjoy immediately while the soup is hot, using a spoon and fork to savor every delicious bite.

Expert Tips & Tricks

Spice Level: Adjust the number of cayenne chilies according to your preference. For a milder soup, remove all the seeds. For a spicier soup, leave some or all of the seeds intact. You can also add a pinch of cayenne pepper directly to the soup for extra heat.
Chicken Quality: Using high-quality, free-range chicken thighs will make a significant difference in the flavor of the soup. Chicken thighs are more flavorful and tender than chicken breasts, and they hold up well to longer cooking times.
Thickening the Soup: The chickpea flour is key to achieving the right consistency. Make sure to stir it well with cold water before adding it to the hot stock to prevent lumps. Also, passing the mixture through a sieve ensures a perfectly smooth soup.
Noodle Preparation: Don’t overcook the noodles when initially softening them with boiling water. They should be pliable but still have some bite. They will continue to soften when reheated with more boiling water just before serving.

Serving & Storage Suggestions

Serve Ohn-No-Kauk-Swe hot, garnished generously with all the accompaniments. The vibrant colors and textures of the garnishes add to the visual appeal of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. The noodles may absorb some of the broth during storage, so you may need to add a little extra chicken stock or water when reheating. Freezing is not recommended as the noodles will become mushy.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	755 kcal	38%
Total Fat	39.1 g	59%
Saturated Fat	17.7 g	89%
Cholesterol	214 mg	71%
Sodium	1307 mg	55%
Total Carbohydrate	122.9 g	41%
Dietary Fiber	5.4 g	22%
Sugars	44.5 g	–
Protein	40.9 g	82%

Variations & Substitutions

Vegetarian/Vegan: Substitute the chicken with firm tofu or tempeh, and use vegetable stock instead of chicken stock. Omit the fish sauce or replace it with soy sauce or tamari for a vegan option.
Gluten-Free: Use gluten-free noodles such as rice noodles or sweet potato noodles. Ensure that the chicken stock and any other ingredients are also gluten-free.
Spicy Level: Adjust the amount of cayenne chilies according to your preference. You can also add a dash of chili oil or sriracha for an extra kick.
Coconut Milk: For a richer flavor, use full-fat coconut milk instead of coconut cream.

FAQs (Frequently Asked Questions)

Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup base (without the noodles) a day or two in advance. Store it in the refrigerator and reheat it before serving. Add the freshly cooked noodles just before serving to prevent them from becoming soggy.

Q: Can I use chicken breast instead of chicken thighs?
A: While chicken thighs are recommended for their flavor and tenderness, you can use chicken breast if preferred. Be careful not to overcook the chicken breast, as it can become dry.

Q: What can I use if I don’t have chickpea flour?
A: If you don’t have chickpea flour, you can use cornstarch or rice flour as a substitute. Use half the amount of cornstarch or rice flour as you would chickpea flour, and mix it with cold water before adding it to the soup.

Q: Can I add other vegetables to this soup?
A: Yes, you can add other vegetables to this soup, such as sliced mushrooms, carrots, or bell peppers. Add them to the pot along with the chicken and cook until they are tender.

Q: Where can I find fried onions for the garnish?
A: You can often find fried onions (also known as crispy fried shallots) at Asian grocery stores. Alternatively, you can make your own by thinly slicing onions and deep-frying them until golden brown and crispy.

Final Thoughts

Ohn-No-Kauk-Swe is more than just a soup; it’s an experience. It’s a symphony of flavors and textures, a culinary journey to the heart of Burma. I encourage you to try this recipe, to embrace the vibrant ingredients and the simple yet satisfying process. Don’t be intimidated by the list of ingredients; each one plays a crucial role in creating this unforgettable dish. Gather your friends and family, share a bowl of this comforting soup, and let the flavors transport you to the bustling streets of Yangon. I’d love to hear about your own experiences with this recipe, so please feel free to share your feedback and any creative twists you might add.

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