Warm Your Soul with Burmese Chicken Soup Recipe
If you’re looking for a delicious and unique soup recipe that will transport your taste buds to the heart of Southeast Asia, look no further than Ohn-No-Kauk-Swe, otherwise known as Burmese Chicken Soup. Bursting with complex flavors and aromas, this soup is the perfect blend of spicy, salty, and savory, with just a hint of sweetness.
This recipe is sure to impress any discerning foodie, yet it is also surprisingly easy to make in the comfort of your own kitchen. With just a few key ingredients and some simple techniques, you can whip up a pot of this delectable soup in no time.
Whether you’re hosting a dinner party or just want to indulge in some comforting home cooking, this soup is sure to be a crowd-pleaser. So put on your apron and get ready to embark on a culinary adventure with Ohn-No-Kauk-Swe!
Why You’ll Love This Recipe
If you are a fan of chicken noodle soup, then you’ll fall head over heels in love with Ohn-No-Kauk-Swe, also known as Burmese Chicken Soup. This delightful soup is packed with bold flavors and warming spices that create a comforting and flavorful experience in every bite.
One of the reasons why you’ll love this recipe is the combination of coconut cream and chicken broth that creates a sweet and savory flavor that is hard to resist. The nutty flavor of the coconut pairs perfectly with the tender chicken meat, while the broth brings all the flavors together for a taste explosion that will leave you wanting more.
Another great feature of this recipe is its versatility. You can customize it to your liking by adding different ingredients, such as chilies or more coriander leaves, to give it an extra kick of flavor. And if you’re feeling adventurous, you can even substitute the chicken for beef or shrimp to create a unique variation of this delicious Burmese soup.
Whether you’re hosting a dinner party or just looking for a hearty meal to enjoy after a long day’s work, Ohn-No-Kauk-Swe is the perfect dish to add to your menu. Its warm and aromatic flavors will transport your taste buds to Southeast Asia and make your guests feel like they’re on a culinary adventure.
So what are you waiting for? Get ready to whip up a batch of this amazing soup and impress your friends and family with your newfound culinary skills. One spoonful of Ohn-No-Kauk-Swe, and you’ll be hooked!
Ingredient List
Here are the ingredients you will need to make Ohn-No-Kauk-Swe, a delicious Burmese chicken soup recipe that will awaken your taste buds. Do not worry if you can’t find all the ingredients at your local grocery store, as we will provide some possible substitutions later on.
Main Ingredients:
-
Chicken Thighs: You will need 600g (1.2lbs) of boneless and skinless chicken thighs, cut into bite-sized pieces. They add a tender and juicy texture to the soup.
-
Egg Noodles: The amount of noodles needed for this recipe is 125g (4oz) of thin egg noodles cooked in boiling water. Vermicelli, wheat or bean noodles also work.
-
Boiling Water: You’ll need 2 liters (8 cups) of boiling water to make the broth.
-
Onions: One medium onion finely chopped gives a sweet taste to the broth.
-
Garlic Cloves: Two cloves of garlic, minced or grated, add a nutty yet pungent taste to our soup.
-
Fresh Ginger: One-inch piece fresh ginger peeled and chopped yields an aromatic flavor to the soup.
Broth Thickener:
- Chickpea Flour: You will need 1 tablespoon of chickpea flour or gram flour mixed with cold water to thicken the broth.
Additional Flavors:
-
Coconut Milk or Cream: Half a cup of coconut milk or cream is added for richness and creaminess, which gives tone and warmth to the dish.
-
Fish Sauce: A tablespoon of fish sauce balances the sweetness of the onions and richness of the milk/cream.
Garnishes:
-
Red Onion: Thinly sliced red onion gives a fresh crunch, color contrast and mildly pungent flavor to the soup.
-
Coriander Leaves/Cilantro: Fresh coriander leaves/cilantro give it an aromatic flavor and vibrant green color.
-
Lime Wedges: Lime wedges adds a zesty citrus note that brightens up the flavor profile.
–Hard-boiled Eggs: Partially boiled eggs also give a creamy jolt but technically do nothing to enhance its flavors.
–Chilies: A dash of chopped chilies adds some heat for those who like their soups spicier.
Now that you have seen all the ingredients needed let’s move on to how it all comes together.
The Recipe How-To
Now that we have all the ingredients ready, let’s dive into the recipe how-to and create a flavorful Burmese chicken soup.
Step 1: Preparing the Noodles
To begin with, we need to cook the egg noodles. In a pot of boiling water, add 14 oz (400g) of thin egg noodles and cook them for about 3-4 minutes. Drain the noodles and rinse thoroughly in cold water. Set aside.
Step 2: Cooking the Chicken
Season the chicken thighs with salt, pepper, and olive oil. Heat a large saucepan or Dutch oven over medium heat until hot, add chicken thighs and cook for around 5-7 minutes until they are seared on all sides. Afterward, remove the chicken from the pan and set it aside.
Step 3: Preparing the Broth
In the same saucepan or Dutch oven, heat 2 tbsp of olive oil over medium heat. Add sliced onions and sauté until lightly browned, around 5 minutes. Then add chili (optional), chopped garlic, and ginger; continue to sauté for another 2-3 minutes until fragrant.
Next, add 2 liters of boiling water along with 1 tbsp of chickpea flour or gram flour to thicken the soup. Once combined evenly with all ingredients, lower heat to a simmer.
Add back in cooked chicken and stir in 440g of coconut cream alongside 3 tsp of fish sauce. Let it simmer for around 15-20 minutes, stir frequently.
Meanwhile, prepare toppings by peeling hard-boiled eggs and slicing them into quarters or halves. Chop coriander leaves, slice red onion thinly to your preference, half lime cut into wedges.
Step 4: Serving
Place a portion of cooked egg noodles in a bowl. Pour enough soup over it to cover the noodles. Garnish with egg slices, chopped cilantro leaves, sliced red onions, and squeeze some fresh lime juice over it.
Now that you’ve got creamy coconut chicken noodle soup which is oh-so-tasty!
Substitutions and Variations
If you’re looking to switch things up a bit or cater to dietary restrictions, there are plenty of substitutions and variations you can make with this Burmese chicken soup recipe. Here are a few ideas:
– Vegetarian/Vegan: For a vegan version of this soup, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables such as carrots, green beans or spinach for extra flavor and texture. To replace the fish sauce, you can use soy sauce or tamari sauce.
– Noodles: You can use different types of noodles to put your own spin on the recipe. If you don’t have access to egg noodles, try using rice noodles, udon noodles or soba noodles. Wheat noodles or spaghetti are also a great substitute.
– Protein: Instead of chicken meat, you can use pork or beef to make it heartier. Shrimps, squid or firm tofu are tasty alternatives if you want to go seafood or vegetarian.
– Spice Level: If you love heat, feel free to increase the number of chilies used in the recipe. For those who prefer mildness in their food, skip adding chili altogether but still get nutty feeling with coriander leaves.
– Garnish: Hard-boiled eggs slices is a popular garnish, but crispy fried onions work well too for crunchiness. Chopped peanuts or toasted sesame seeds are also great options and add typical Asian flavors.
Remember that taste is subjective so feel free to mix-and-match according to your likings!
Serving and Pairing
Ohn-No-Kauk-Swe is a one-bowl meal that requires no accompaniments. You can relish this wholesome and hearty soup on its own or add your favorite toppings as per your taste preferences.
If you prefer a fiery kick in your soup, add sliced bird’s eye chilies or a sprinkle of chili flakes. If you like tangy flavors, then squeeze some lime juice into the soup before eating. The soup has a delicate aroma of coconut milk and fresh coriander leaves that complement the mild spice notes of chilies and ginger.
You can also add toppings of your choice to spruce up the texture and flavor of the soup. Hard-boiled eggs, lime wedges, fried onions, bean sprouts, sliced red onions, or roasted peanuts are some good options to begin with.
To make a complete meal out of the Ohn-No-Kauk-Swe, serve it alongside hot steamed Jasmine rice or wheat noodles. Alternatively, you can enjoy this burmese chicken coconut noodle soup with garlic bread or savory crackers for added crunch.
Pair the Ohn-No-Kauk-Swe soup with a chilled glass of white wine to balance out its rich and creamy texture. A Sauvignon Blanc or Riesling would work well due to their acidic profile that complements the citrus and spice flavors in the dish.
In conclusion, Ohn-No-Kauk-Swe is a comforting and flavorful dish that caters to different taste buds and dietary requirements. Serve it with your favorite pairings for a satisfying meal experience that leaves you craving more.
Make-Ahead, Storing and Reheating
If you are planning to host a party and make Ohn-No-Kauk-Swe the star of the menu, you may opt to make it ahead to reduce the cooking time during the event. The good news is that this Burmese Chicken Soup can be made a day or two in advance, stored in the refrigerator and reheated when ready to eat.
To Make-Ahead: Cook the chicken, prepare the noodles, and mix with the rest of the ingredients (except for toppings) according to the recipe’s instructions. Once done, let it cool completely before transferring it to an airtight container. Keep it refrigerated until needed.
To Reheat: When it’s time to eat, transfer the soup from the fridge into a pot and turn the heat on low. Heat gradually and stir occasionally for equal reheating. If necessary, add water or broth to loosen its thickness.
Do not panic if you find that your leftover soup has thickened considerably in the refrigerator. This is normal since the noodles and other ingredients have absorbed much liquid. Broth thickening means that their flavor concentration also increases—something that can enhance its taste even more!
To Store: Leftover Ohn-No-Kauk-Swe can be stored in an airtight container in the fridge for up to five days. If you plan to keep it longer than that or would like to freeze the soup, remove all toppings like eggs or cilantro leaves beforehand. Place them separately in another container and put them on top of your soup when reheated again.
By making Ohn-No-Kauk-Swe ahead of time or storing it as leftovers, you can enjoy this Burmese delicacy any time at your convenience without having to worry about its preparation anew.
Tips for Perfect Results
To make the perfect Ohn-No-Kauk-Swe, it’s important to pay attention to a few key details. Here are some tips that will help you achieve an authentic and delicious Burmese Chicken Soup:
1. Adjust the heat level: The spiciness level of any dish is subjective, so feel free to adjust the amount of chilies used in this recipe to your liking. If you’re not a fan of heat, simply decrease the amount of chilies or opt for milder ones.
2. Use fresh ingredients: It’s always best to use fresh ginger, garlic, chilies, and coriander leaves when making Ohn-No-Kauk-Swe. Fresh ingredients will give your soup a more vibrant flavor compared to dried ones.
3. Cook noodles separately: To avoid overcooking the noodles, cook them separately before adding them to the soup. Rinse the noodles under cold water after cooking and set them aside until ready to add to the broth.
4. Thicken the broth slowly: Adding chickpea flour or bean flour gradually is essential for thickening the soup without causing clumps. Be patient and whisk constantly until the broth reaches the desired thickness.
5. Use fish sauce sparingly: While fish sauce is important in Burmese cuisine, it’s also quite pungent. Start by adding a small amount of fish sauce to the soup and taste as you go along before adding more.
6. Add hard-boiled eggs at the end: Hard-boiled eggs are a common garnish on Ohn-No-Kauk-Swe but add them at the end just before serving so that they don’t get overcooked or disintegrate into the soup.
By following these tips, you’ll be able to make an authentic and flavorful Ohn-No-Kauk-Swe that will impress your guests and transport them straight to Myanmar’s bustling street food stalls!
FAQ
Now that you know how to make this delicious and flavorful Burmese chicken soup, you may still have a few questions in mind. Here, we’ve come up with some of the most commonly asked questions about this recipe, answered with expert tips and recommendations to help you make the most out of your cooking experience. Read on to find out more!
What is the meaning of Kaukswe?
There’s a dish that comes in many different variations, with some almost unrecognizable from others. It’s called Kuakswe and it’s a type of noodle curry. Despite the name translating to “noodles,” Kuakswe actually refers to this particular style of curry noodle dish.
How do I keep noodles from getting mushy in soup?
To ensure perfectly cooked noodles in your soup, it’s best to save this step for last. Once your soup is nearly done, add the noodles and let them simmer for a bit until they’re about half cooked. This way, the residual heat from the soup will finish cooking the noodles without letting them get mushy or overcooked. Keep in mind that timing is key when adding the noodles, so be sure to have everything else in the pot fully cooked before incorporating them.
Should noodles be cooked before adding to soup?
If you want your pasta soup to be tasteful and perfect, then it’s essential to chop your ingredients in a way that matches the size of the pasta you’ve chosen. Overcooked and soggy pasta is an experience you’d want to avoid. Therefore, to get the texture of pasta right, ensure that your soup is almost fully cooked before you add in the pasta.
What kind of noodles are best for homemade chicken noodle soup?
Egg noodles, a type of pasta, have a distinct difference in their composition compared to regular noodles as they contain more eggs than wheat. Chicken noodle soup specifically requires the use of the German variety of dried egg noodles, which are short and curly in shape.
Bottom Line
In conclusion, the Ohn-No-Kauk-Swe, or Burmese Chicken Soup recipe is a culinary masterpiece that should be tasted and enjoyed by everyone. With its rich blend of flavors and ingredients, this dish is sure to satisfy your cravings and leave you feeling satisfied.
Whether you are looking to impress guests at your next party or simply treat yourself to a delicious meal, this recipe is a perfect choice. With the helpful tips and substitutions provided in this article, you will be able to create your own unique version of the Burmese Chicken Soup.
So go ahead and give this recipe a try – you won’t regret it! And who knows? You might even discover a new favorite cuisine in the process. So put on your chef’s hat, grab some ingredients and get ready to experience the amazing flavors of Burmese cuisine with Ohn-No-Kauk-Swe recipe!
Ohn-No-Kauk-Swe (Burmese Chicken Soup) Recipe
Ingredients
Soup
- 125 g vermicelli (4 oz)
- 440 g thin egg noodles (14 oz)
- 2 liters boiling water
- 600 g chicken thighs, cut in bite-size pieces (21 oz)
- 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 coconut cream (11 oz)
- 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
Instructions
- Put the vermicelli and noodles in a large bowl, and cover with boiling water. As they soften, use two forks to separate the strands. When fully softened, drain them in a colander, and set aside.
- Rub the chicken with the fish sauce, and set aside.
- Dissolve the chickpea flour in the water, and set aside.
- In a food processor, blend together the onions, garlic, turmeric, ginger and chillies. When well-blended, add 1/4 cup of the coconut cream, and process to a smooth paste.
- Heat the peanut oil in a pan large enough to hold all the soup ingredients. Add the paste and fry for 3 minutes, stirring constantly. Add the chicken and continue frying for another 3 minutes, still stirring. Add half the stock (2 1/2 cups) and one stock cube, if used, and bring to a boil. Continue cooking another 15-20 minutes. Stir every 5 minutes. You want the sauce to start thickening.
- While the soup is cooking, prepare the garnishes, and set aside.
- While the soup is cooking, also heat the other half of the stock (and a second stock cube, if used) in another pan until it starts to boil. Add the dissolved (and stirred again) chickpea flour/water mixture, still stirring well to minimise lumps. When this thickens some (about 5 minutes) pour this mixture through a sieve into the pan containing the chicken mixture. Stir well. (The sieve is important -- no matter how much you stir, there are still a few lumps.).
- When the soup just starts to boil, add the remaining coconut cream. Then bring soup back to a rolling boil.
- While the soup is returning to a rolling boil, bring a full 2-liter kettle of water to the boil, then pour the hot water over the vermicelli and egg noodles you softened earlier. Get the garnishes ready to serve.
- Let diners serve themselves. Have each person put some noodles in their soup bowl, then ladle over the soup/chicken mixture and top with the garnishes they like. Those who like salty should add a few shots of extra fish sauce.
- Attack with a spoon and fork while the soup is hot.
- Note: We use all the garnishes -- liberally.
Your Own Notes
Nutrition
Recommended Recipes Just For You
Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!