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.

Bryan Correia
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For Garnish:

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

711 calories; 24.6 g total fat; 143 mg cholesterol; 841 mg sodium. 98.2 g carbohydrates; 24.8 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/16/2013
Unbelievably yum! Made it pretty much as written except the chick was already cooked skipped optional garnishes and only 1/4t cayenne which left it still quite spicy. Even at that my 10 and 7 year olds happily devoured their portions alternating bites with salad or bread to mitigate the heat! Definitely a keeper! Read More
(6)

Most helpful critical review

Rating: 3 stars
02/21/2017
Not necessarily rating this recipe. I'm Burmese and I'd like to point out that it's Ohn No Khauk Swe not Kyaw Swe. Please make sure you aren't misinforming the public of what this recipe is. Read More
16 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/16/2013
Unbelievably yum! Made it pretty much as written except the chick was already cooked skipped optional garnishes and only 1/4t cayenne which left it still quite spicy. Even at that my 10 and 7 year olds happily devoured their portions alternating bites with salad or bread to mitigate the heat! Definitely a keeper! Read More
(6)
Rating: 5 stars
05/16/2013
Unbelievably yum! Made it pretty much as written except the chick was already cooked skipped optional garnishes and only 1/4t cayenne which left it still quite spicy. Even at that my 10 and 7 year olds happily devoured their portions alternating bites with salad or bread to mitigate the heat! Definitely a keeper! Read More
(6)
Rating: 4 stars
11/05/2012
This is a really delicious soup I'm only taking off one star because I found the sauteed chicken in it to be a bit unappealing. i'm making it again tonight but using some leftover roasted chicken in it and I think that will be much tastier. I couldn't find chickpea flour so I used regular all-purpose flour instead and that seemed to work okay. This soup has lots of opportunities for modifications adding different vegetables tofu etc. Very yummy versatile and really hits the spot and all that ginger is quite soothing especially if you have a cold. Read More
(3)
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Rating: 5 stars
01/02/2017
Delicious recipe! Made this recipe exactly as stated and it came out perfect. I left the noddles separate and let people add them to the sauce based on their preference along with the toppings. Thank you for a great recipe will definitely be making again! Read More
Rating: 3 stars
02/21/2017
Not necessarily rating this recipe. I'm Burmese and I'd like to point out that it's Ohn No Khauk Swe not Kyaw Swe. Please make sure you aren't misinforming the public of what this recipe is. Read More
Rating: 4 stars
08/16/2018
Oh and add pearl onions to the stock bring to a boil as you brown the onions simmer then follow the rest of the recipe. Read More
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Rating: 5 stars
03/15/2020
My family absolutely loved it! And it felt empowering to make something so different from my usual. I used the search by ingredients tool. I had two medium-sized chicken breasts and a can of chickpeas. My Brazilian husband had been asking for something with coconut milk so when this recipe came up, I was ready for the adventure. Instead of using chickpea flour, I threw the chickpeas in the blender with everything else. Read More
Rating: 5 stars
02/21/2014
We loved this! Read More
Rating: 4 stars
12/30/2014
The delicious soup deserves 5 stars but I took off one because the rice noodles detracted from the flavor. I only used half the noodles called for but it was still too many because they didn't pick up any of the soup flavor so just added a tasteless element to the bottom of the bowl. Do try the soup though and all the garnishes. The flavors blend beautifully and taste great. Read More
Rating: 5 stars
04/04/2014
Pretty delicious and interesting dish. There were a few adjustments to the original recipe. The original portion of rice noodles (16 oz.) was a bit excessive so I cut it in half. I also slightly adjusted the cooking method for the rice noodles to give it a more thorough doneness. Didn t have chickpea flour so ap flour was substituted in its place. This one is definitely worth a try! Read More