BURMESE CHICKEN-COCONUT SOUP (OHN NO KYAWSWE)
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.
Provided by Bryan Correia
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h5m
Yield 5
Number Of Ingredients 23
Steps:
- 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.
- 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.
Nutrition Facts : Calories 711.5 calories, Carbohydrate 98.2 g, Cholesterol 142.5 mg, Fat 24.6 g, Fiber 5.8 g, Protein 24.8 g, SaturatedFat 11.9 g, Sodium 841.5 mg, Sugar 5.4 g
COCONUT CHICKEN NOODLES: OHN NO KHAUK SWE
Rich, intense and soothing, this Burmese coconut chicken noodle dish is perfect for feeding a crowd.
Provided by Amy & Emily Chung
Categories Dinner
Number Of Ingredients 1
Steps:
- For the crispy fried noodles (serves 6): You will need oil (vegetable, sunflower or peanut), for deep-frying and 200g dried rice or egg noodles. Pour the oil into a wok or deep saucepan to a depth of 5cm and set over a medium-high heat. Line a large bowl with kitchen paper and have a heatproof strainer or sieve ready for fishing out the noodles. Test the readiness of the oil by popping a piece of noodle into it - it should instantly sizzle (rice noodles will curl up and turn opaque and bubbly). Separate the nest of noodles and add a handful to the oil, frying for a minute, then scoop up with your chosen implement and drain on the kitchen paper. Continue to dry the remaining noodles in batches as above. Try to finish the bowl yourself before serving. Storage notes: These will stay crispy in an airtight container for a day or two. Heat the oil in a large casserole dish set over a medium heat. Add the chopped onions and cook slowly, turning down the heat to low-medium and stirring every 4-5 minutes until softened and starting to lightly brown in colour and become oily but not crispy - this should take about 15 minutes. Meanwhile, crush the garlic cloves and ginger to a paste using a pestle and mortar, or blitz in a food processor. Once the onions are ready, add the garlic and ginger paste and fry for 2 minutes to release the gorgeous flavours. Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix. Add the spices and creamed coconut, breaking it up into smaller pieces as you stir - it should melt. Stir in the toasted gram flour, followed by the chicken stock, fish sauce and the cold water. Bring to the boil and allow to simmer, uncovered, over a low, gentle heat for about 30 minutes. If the broth is too thick, add some water. Serve hot on a bed of cooked egg noodles. Add a squeeze of lime juice and top with boiled eggs and the remaining garnishes in little bowls for everyone to help themselves to. Storage notes: This chicken curry can be made in advance and stored in the fridge for up to 4 days. It can also be frozen for up to 3 months.
OHN-NO-KAUK-SWE (BURMESE CHICKEN SOUP)
I was lucky to live in Burma for several years in the 1980s. I was even luckier to have Wah Htoo working in my home. She is the best cook of Burmese food I've ever met. Her version of this soup is famous in Rangoon. Once a Burmese guest at our table called Wah Htoo out of the kitchen to tip her -- the only way he knew to convey how impressed he was with her cooking. Of course, I never got that recipe from Wah Htoo. But after many attempts, I think even Wah Htoo would be proud of this effort. This is a mellow, rather than a spicy, recipe. Add plenty of the crushed dried chilies for heat. Note: Burmese chickens get a lot of exercise -- they are tough, but full of flavour. Please use free range, organic chicken thighs if you can get them (a small whole, free-range chicken also works -- cut into 10-12 pieces and with or without skin). Also resist the temptation to play around with this. Trust me, I've played around with it for ages -- trying to get it just right. Finally -- don't let the number of ingredients or steps deter you. This really is easy to make.
Provided by Leggy Peggy
Categories Poultry
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- 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.
BURMESE COCONUT CHICKEN NOODLES (OHN-NO KHAO SWè)
Steps:
- Dice onions, garlic, and ginger and put in separate bowls
- Cut lemongrass into five 2 inch pieces
- Coat bottom of large pot (8 or 12 qt stock pot works well) with a lot of oil - if there is not a puddle of oil that goes all around the pot then add more
- Put onions in and sweat until golden brown on medium-high. This part takes forever so be patient (like 2 hours forever) - remember to keep mixing so the onions don't burn. If your onions are white - keep on cooking its not ready - if there is a ton of onion juice still in your stock pot - its not ready - keep cooking - Golden Brown is key - kind of like golden brown hash browns if that is helpful
- Put the garlic in and stir it around maybe 2 or 3 minutes - should start smelling good at this point.
- Add 2 table spoons of powdered numeric, 3 tablespoons of fish sauce and 1/2 tablespoon of chili flakes to the pot
- Mix this combination for 2 to 3 minutes on medium to medium high - if you smell burning - thats not good - should not smell like burning - turn down the temp if you smell that
- Add in the 5 pounds of chicken thighs (preferable since breasts are kind of dry to be honest - but if you are not into that fat stuff - breast could work as well)
- Now mix this together for 2 to 3 minutes on medium in the pot
- Put in the chicken stock so there is at least a 1 inch layer on top of the chicken pieces - the two boxes should be enough. But to be honest folks - make your own chicken broth - its so much better. Just take a whole chicken, skin it, dump it in a stock pot, fill it with water up to the 2 inch from the top mark and simmer for 2 hours - boom done delicious)
- Add in the five 2 inch pieces of lemongrass and the diced ginger at this point
- Simmer for 30 minutes
- Pour in the 2 cans of coconut milk and simmer for another 5 minutes
- remove the lemongrass
- Taste the soup - and add salt, pepper, and chili to taste - at this point, in my opinion, you need to add some extra salt to make it work - but everyone has their own preferences so do as you see fit.
- hard boil your eggs - 1 per a person
- cut up the green onions - this stuff is for garnish
- cook the noodles according to the instructions on the packet
- Take the bowl, add in the noodles, put in a egg per a person, pour in the soup, garnish with green onions and serve
- Cut up your lime and squeeze it onto your bowl to taste
OHN NO KHAO SWè RECIPE
Our ohn no khao swe is Myanmar's much-loved coconut chicken noodle soup.
Provided by Terence Carter
Categories Soup
Time 1h40m
Number Of Ingredients 22
Steps:
- To make the stock, add the water, chicken pieces, ginger and shallots to a stock pot. Bring to a vigorous simmer and reduce to a rolling boil.
- Partially cover the stock pot and simmer for an hour. Skim the stock occasionally to remove any scum build up on the surface.
- If you have decided to use chicken breast for the dish instead of drumsticks, use a thermometer to check the chicken breasts and remove when they are at 74˚C.
- Remove the chicken drumsticks from the stock. Strip off the meat and retain for the soup. Put the drumsticks back in the stock and simmer on low for 30 minutes.
- Strain the stock and when cool enough check the seasoning.
Nutrition Facts : ServingSize 1 g, Calories 768 kcal, Carbohydrate 27.9 g, Protein 38.2 g, Fat 56.7 g, SaturatedFat 22.3 g, Cholesterol 299 mg, Sodium 936 mg, Fiber 2.5 g, Sugar 3.7 g
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- Finely slice the shallots and slice the lime into wedges and set aside. In a large pan fry the onions on a medium heat.
- 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.
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- Remove wing tips from chicken, then remove breasts from carcass with winglets attached. Halve breasts crossways. Remove legs and halve through the joint. Refrigerate legs and breasts until required, removing from fridge 5 minutes before cooking. Place chicken carcass in a large saucepan and cover with 4 litres water. Bring to the boil, then reduce heat and simmer uncovered until stock is well flavoured (1-1½ hours). Strain stock, reserving 400ml stock to use in curry (remaining stock can be frozen for up to 3 months).
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- First, make the curry. In a food processor, add garlic, ginger, turmeric, chili powder, Fresno chili, and 90% of the red onion (reserve the remaining onion for garnish). Pulse the food processor processor, slowly adding 1-2 tbsp olive oil, until it becomes a homogenous paste. Set aside.
- In a large pan on medium heat with olive oil, sauté the chicken breasts until golden (doesn’t need to be completely cooked since they will finish cooking later) and set aside. Sauté the bell peppers in the same pan, then lightly sauté the carrots and set both aside.
- In the same large pan, add all of the curry paste you made earlier and cook for 2 minutes before adding the chicken, bell peppers, and carrots. Coat evenly with the paste, cook for another 2 minutes, then pour in the coconut milk.
- In a separate bowl, mix together chickpea flour with 1.5 cups water and add to the pan. Let simmer for 10 minutes, stirring occasionally. Add snap peas and water chestnuts and simmer for another 5 minutes.
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- In a bowl, combine the chicken and red pepper flakes, 1 tablespoon of paprika and a little salt. Set aside.
- Whip the chickpea flour with ½ cup (100 ml) of cold water and pour this mixture in a pan. Add the paste and mix well. Add the fish paste and the bouillon cube.
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