Ohn No Khao Swe (Burmese Coconut Chicken Noodle Soup)

Ingredients

• 6 chicken thighs, bone-in
• 400 ml tinned coconut milk
• 300 g egg noodles
• 2 tbsp gram flour
• 1 onion, finely chopped
• 3 garlic cloves
• 20 g fresh ginger
• 1 tsp ground turmeric
• 2 tbsp fish sauce
• 4 large eggs, hard-boiled and peeled
• 2 shallots
• 1 lime

Method

1. 1

   Fry the chopped onion, garlic and ginger in a little oil in a large pot for 4 minutes until softened.

2. 2

   Stir in the turmeric, then add the chicken thighs and 800ml water. Bring to a simmer, cover and cook for 25 minutes until the chicken is cooked through with no pink remaining.

3. 3

   Lift out the chicken, shred the meat and set aside. Stir the coconut milk and fish sauce into the broth.

4. 4

   Whisk the gram flour with a little cold water until smooth, then stir into the broth and simmer for 5 minutes to thicken slightly.

5. 5

   Finely slice the shallots and fry until golden and crisp.

6. 6

   Cook the egg noodles in a separate pan of boiling water according to the pack, then drain and divide between bowls.

7. 7

   Ladle the broth and shredded chicken over the noodles, top with the boiled eggs and crispy shallots, and serve with lime wedges.