Burmese Chicken Coconut Noodles (Ohn No Khao Swè)

About this recipe

Ohn No Khao Swè, the beloved Burmese chicken noodle soup, brings together Southeast Asian flavors—coconut, fish sauce, and warming ginger—in a silky, cohesive broth that feels luxurious without being heavy. This dish appears across Myanmar's hawker stalls and home kitchens, served at any hour as a complete meal. The magic lies in the chickpea flour, which thickens the coconut milk into something velvety and clings to the noodles in a way that simple cream never could. Coconut milk forms the rich base, while besan (chickpea flour) stirred in with stock creates an unexpected silkiness that transforms the broth into a nourishing sauce. Ginger and onion cook down completely, infusing flavor without leaving stringy bits or chunks—the dish speaks in subtle aromatics rather than visible spice pieces. The Kashmiri chilli powder brings color and gentle heat, while the fish sauce adds umami depth that pulls all flavors into focus. The technique here demands gentleness: once the coconut milk is in, bubble gently rather than vigorously, or the cream will break and separate. Beat the besan thoroughly with cold stock before pouring it in to prevent lumps. Thick rice noodles—not thin ones—stand up to the silky sauce without disintegrating, and their chewiness contrasts beautifully with the luxurious broth. Scoop the noodles into warm bowls, ladle the chicken and broth over the top, and finish with lime wedges and coriander. This is best eaten immediately after assembly, though the broth holds for two days in the fridge and reheats gently. Serve with lime wedges and optional chilli oil for those who want extra heat.