Ohn No Khao Swe
Burmese Coconut Chicken Noodle Soup
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What is Ohn No Khao Swe?
Ohn No Khao Swe is Myanmar's answer to comfort food—a golden bowl of coconut milk broth, gently spiced, and thickened with chickpea flour. It's laced with tender chicken, layered over wheat noodles, and topped with all the textures: crisp fried noodles, soft-boiled eggs, sliced onions, lime, and chili.
This is not a fiery soup. It’s warm, round, and rich. And like so many good things, it's been quietly waiting for its moment. According to TasteAtlas, it recently outranked even ramen as the world’s top noodle dish. It’s deeply nourishing and deeply personal—this is a dish of memory.
Ingredients
Broth:
1 lb bone-in chicken thighs
1 large yellow onion, diced
4 cloves garlic, minced
1-inch piece fresh ginger, grated
1 tsp turmeric
1 tsp paprika (optional for color)
1/2 cup chickpea flour (or besan)
2 cups chicken stock
1.5 cups coconut milk
1 tbsp fish sauce
Salt to taste
Noodles & Toppings:
Cooked wheat noodles (udon or egg noodles work well)
Crispy fried noodles or shallots
2 soft-boiled eggs, halved
Thinly sliced red onion
Chopped cilantro
Lime wedges
Chili oil or fresh chili slices
Instructions
1. Toast the chickpea flour.
In a dry pan over medium heat, toast the chickpea flour until fragrant and slightly darkened. Set aside.
2. Make the broth.
In a pot, sauté onion in a little oil until translucent. Add garlic, ginger, turmeric, and paprika. Stir for 1-2 minutes.
Add chicken thighs and brown lightly. Pour in chicken stock and simmer until chicken is cooked (20–25 minutes). Remove the chicken, shred it, and return to the pot.
3. Thicken and finish.
Whisk the toasted chickpea flour with some broth to form a slurry. Stir into the pot. Add coconut milk and fish sauce. Simmer gently until thickened slightly. Adjust salt and seasoning.
4. Assemble.
Place noodles in a bowl. Ladle broth and chicken over top. Garnish with egg, onions, crispy noodles or shallots, cilantro, lime, and chili.
My Take
This dish surprised me. It’s rich, yes—but not in a heavy way. The broth is silky and full, and that chickpea flour gives it body and warmth that lingers. It felt like sitting at someone’s kitchen table in the middle of the afternoon, windows open, stories waiting.
I love how layered it is—visually, texturally, and emotionally. If you’ve made pho or laksa or khao soi, this belongs right next to them.
Would I recommend it?
Absolutely. It’s worth the bit of prep, and it’ll make your kitchen smell like something good is about to happen.
Where to Find Ingredients:
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