Burmese Coconut Soup: Ohn No Khao Swè
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- Total time
- 70 min
- Serves
- 4
Ingredients
- 1/2 lb. spaghetti noodles, cooked according to package instructions
- 1 tablespoon avocado oil or canola oil
- 1 large onion, julienned
- 1/2 serrano pepper, minced
- 2 cloves garlic, minced
- 1 tablespoon turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 teaspoon roasted crushed chili peppers
- 2 chicken thighs, cubed, or ½ lb ground chicken (both work well!)
- 1 tablespoon fish sauce
- 1 can unsweetened coconut milk
- 1/4 cup chicken broth
- Salt and pepper to taste
- 1/4 cup cilantro, roughly chopped
- 1/4 cup roasted peanuts, chopped
- 1 tablespoon roasted crushed chili pepper
- 1 large English cucumber, julienned
Steps
- 1
In a medium pot, heat oil over medium-low. Add onions and cook until caramelized.
- 2
Add serrano pepper, garlic, and spices. Sauté until fragrant.
- 3
Add chicken and cook until about 75% done.
- 4
Deglaze the pan with fish sauce. Add coconut milk and chicken broth, bring to a boil, then reduce to a simmer.
- 5
Simmer for about 20 minutes, until chicken is fully cooked and flavors have developed. Taste and adjust seasoning—if you need more salt, I recommend adding a bit of fish sauce instead of plain salt.
- 6
Serve with spaghetti noodles and top with your favorite garnishes.
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