Burmese Coconut Chicken Noodles

Drogo

Servings

0 - 4

Prep Time

5 minutes

Cook Time

30 minutes

Rich, comforting and full of vibrant flavour, Burmese coconut chicken noodles are one of Myanmar’s most beloved dishes. Known locally as ohn no khao swe, this aromatic noodle bowl combines tender chicken, silky coconut broth and fragrant spices to create a meal that is both satisfying and deeply comforting. If you’re searching for an authentic ohn no khao swe recipe, this classic dish offers the perfect introduction to the bold and diverse flavours of Burmese cuisine.

Often described as one of the finest Burmese noodles dishes, coconut chicken noodles balance creamy coconut milk with warming spices, fresh herbs and a variety of garnishes that add texture and brightness. Similar in spirit to Burmese curry noodles, ohn no khao swe is a versatile recipe that can be customised with crispy toppings, boiled eggs, lime and chilli to suit your taste. As interest in Myanmar’s food culture continues to grow, this flavour-packed bowl has become a favourite for home cooks looking to explore exciting new cuisines and unforgettable noodle recipes.

 

Burmese Coconut Chicken Noodles

Ingredients

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    • 2 White onions

    • 4 Garlic cloves
    • 3 Spring onions
    • 2 tbsp Chickpea flour
    • 2 tbsp Fish sauce

    • 1 Vegetable stock

    • 4 Chicken breasts diced
    • 200ml Coconut milk
    • 200ml Vegetable oil
    • Handful Flat rice noodles

    • 4 tbsp Dried chilli flakes

    • 4 tbsp Paprika

    • 250g Udon noodles

    • 1 Lime

    • 1 Shallot

    Directions

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      1. Step 1, Finely slice the shallots and slice the lime into wedges and set aside. In a large pan fry the onions on a medium heat.
      2. Step 2, Once the onions have sweated a little place two spoonfuls into a blender with the two whole cloves of garlic, spring onions and the ginger. Blitz to form a paste and leave to one side.
      3. Step 3, Add 300ml of water to the pan with the onions along with the chickpea flour, two dashes of fish sauce and vegetable stock cube and bring to a simmer.
      4. Step 4, In a separate saucepan fry the diced chicken breast with the paste until sealed and fragrant.
      5. Step 5, Transfer the chicken over the large pan along with the coconut milk and 100ml of water and place on a low heat being careful not to let it boil.
      6. Step 6, Heat a small deep pan with vegetable oil. Once it is hot drop in the flat rice noodles for a few seconds until golden and crispy (almost like very skinny prawn crackers). Leave to dry on kitchen towel.
      7. Step 7, Mix the chilli flakes and the paprika together in a heat-proof bowl then add some of the hot oil to make a powerful infused oil.
      8. Step 8, Cook the udon noodles according to pack instructions and, once cooked, divide into bowls.
      9. Step 9, Top the noodles with the chicken curry and top with wedge of lime, diced shallot, deep fried noodles then drizzle over the chilli and paprika infused oil and serve.

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