Ohn no kauk swe

Ingredients

• 4spring onions
• 1 piece, 2.5 cmfresh ginger, peeled and finely grated
• 4 clovesgarlic, peeled and finely grated
• 2shallots, chopped
• 2onions, chopped
• 450 gegg noodles
• 6boneless chicken thighs, cut into thin strips
• 2 tablespoonschickpea flour
• 400 mlcoconut milk
• A handfulflat rice noodles
• 4 tablespoonsground chilli
• 4 tablespoonspaprika
• 1lime, cut into 4 wedges
• 3soft-boiled eggs
• 2 cubesvegetable stock
• 1red onion, thinly sliced
• 3 tablespoonsngapi fish paste
• 600 ml, dividedcold water
• To tastevegetable oil

Instructions

1. 1

   Soften the aromatics

   Heat a little oil in a frying pan and cook the onions gently over a low heat. Add the ginger and garlic.

2. 2

   Make the paste

   Stir-fry for 3 minutes, then blend everything in a food processor until it forms a fairly thick paste.

3. 3

   Season the chicken

   Mix the chicken with the ground chilli, 1 tablespoon of paprika and a pinch of salt. Set aside.

4. 4

   Mix the broth base

   Stir the chickpea flour into 100 ml of cold water and pour it into a pan. Add the paste and mix well, then stir in the fish paste and one stock cube.

5. 5

   Add the water

   Bring the mixture to the boil, then add 500 ml of cold water.

6. 6

   Simmer the base

   Bring it back to the boil and cook for 7 minutes.

7. 7

   Prepare chilli oil

   Heat 4 tablespoons of oil in a frying pan or wok. When hot, add 2 tablespoons of paprika and stir well. Take the pan off the heat and set aside.

8. 8

   Fry the rice noodles

   Fry the rice noodles in plenty of oil until they puff up slightly. Lift them out with a slotted spoon and drain in a colander. Reserve 1 tablespoon of the frying oil.

9. 9

   Cook the egg noodles

   Boil the wheat noodles, then drain them.

10. 10

    Fry the alliums

    Put the reserved rice-noodle oil and 1 tablespoon of the paprika oil in a wok. Fry the spring onions and shallots.

11. 11

    Cook the chicken

    Add the marinated chicken and the final tablespoon of paprika oil. Stir to combine and cook over a medium heat for 10 minutes.

12. 12

    Add broth and coconut

    Pour in the broth and coconut milk and bring to the boil. Lower the heat and cook for 10 minutes.

13. 13

    Finish the noodles

    Add the wheat noodles to the broth and stir over a medium heat for a further 5 minutes.

14. 14

    Serve the bowls

    Serve hot with slices of soft-boiled egg, red onion and fried rice noodles.

15. 15

    Add lime if wanted

    If you like, drizzle over lime juice.

What is ohn no kauk swe?

Ohn no kauk swe is a Burmese noodle soup, often described as a coconut chicken noodle curry. It combines noodles with a seasoned broth and a mix of fresh and crunchy toppings.

This version builds flavour from an onion, ginger and garlic paste, chilli-seasoned chicken and coconut milk. Fried rice noodles bring a crisp contrast to the soft wheat noodles and rich broth.

Build the flavour base

Aromatics: Cook the onions gently before blending them with ginger and garlic. This softens their sharpness and makes a cohesive base for the broth.

Seasoning: The chilli and paprika coat the chicken, while ngapi adds a savoury, fermented depth. The stock cube and coconut milk round out the soup.

Handle the chickpea flour

Slurry first: Mix the chickpea flour with the first 100 ml of cold water before adding it to the pan. This helps it disperse into the broth rather than forming dry lumps.

Keep stirring: Once the paste and fish paste are in, stir the mixture thoroughly as it heats. Add the remaining 500 ml of cold water after it reaches a boil, as directed.

Watch the noodles

Egg noodles: Boil and drain them before adding them to the broth for the final 5 minutes. Stir gently so they take on the soup without breaking up.

Rice noodles: Fry them in plenty of hot oil and lift them out as soon as they puff slightly. They are a garnish, so keep them separate until serving to preserve their crunch.

Cook the chicken through

Medium heat: Give the marinated chicken 10 minutes in the wok, stirring it into the spring onions and shallots. Add the broth and coconut milk, then simmer gently for another 10 minutes.

Final simmer: The noodles cook in the finished broth for 5 minutes. Keep the heat moderate and stir so they warm evenly without sticking to the bottom.

Finish each bowl

Fresh toppings: Add sliced soft-boiled egg and red onion just before serving. Their soft and crisp textures lift the rich, creamy soup.

Crunch and citrus: Scatter the fried rice noodles over each bowl at the table. Lime juice is optional, but a squeeze gives the broth a bright finish.

Recipe notes & tips

• Blend the aromatics until thick but smooth enough to stir into the broth.
• Mix chickpea flour with cold water before heating it to avoid lumps.
• Keep the fried rice noodles aside until serving so they stay crisp.
• Use a slotted spoon to remove the puffed rice noodles from the hot oil.
• Taste the broth before serving, as stock cubes and fish paste can both be salty.

Variations

• Milder broth: Reduce the ground chilli and add more lime at the table.
• Extra greens: Serve with blanched greens alongside the soup.
• Crispier topping: Fry the rice noodles in small batches so they puff evenly.
• Herb finish: Add chopped coriander at serving for a fresh herbal note.
• More citrus: Offer lime wedges so each person can adjust the sharpness.

Common mistakes to avoid

• Lumpy flour: Whisk the chickpea flour into cold water before adding it to the pan.
• Burnt aromatics: Keep the onion mixture over low heat and stir it often.
• Overcooked rice noodles: Remove them as soon as they puff slightly.
• Soggy garnish: Keep fried rice noodles separate and add them just before eating.
• Sticking noodles: Stir gently during their final 5 minutes in the broth.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, keeping the fried rice noodles and fresh toppings separate where possible. Reheat the soup gently in a saucepan until piping hot; add a splash of water if it has thickened, and garnish just before serving.

Frequently asked questions