Burmese Chicken Coconut Noodle Soup (Ohn No Kyawswe)
By Toni Robertson, Executive Chef, Mandarin Oriental Hotel, New York
3 cups of chicken, cubed
2 tablespoons of vegetable oil
½ cup of white onion, peeled and diced small
1 tablespoon of chopped garlic
1 tablespoon of minced ginger
½ teaspoon of turmeric powder
1 teaspoon of paprika
½ cup of yellow chick peas (soaked overnight)
½ gallon of chicken stock
2 sticks of lemon grass
1can coconut milk
¼ cups of fish sauce.
4 hard-boiled eggs, peeled and sliced
1 small red onion, finely sliced
½ cup of chopped coriander leaf
2 limes, quartered
1 pound of cooked fresh egg noodles
fish sauce to taste
chili flakes to taste
1. In a high heat , sauté onion garlic and ginger in oil, add turmeric and paprika. Cook for 5 minutes. Stir in chick peas and lemon grass. Add chicken stock and simmer for 30 minutes until the peas are tender. Remove from heat. Remove lemongrass from soup and discard. Puree the chick peas in the blender until smooth. Place the smooth soup stock back on stove and continue simmer. Add chicken cubes, fish sauce and coconut milk. Simmer for 10 more minutes.
Arrange garnishes on the separate plate on the table around. To serve place a good amount of noodle in each bowl , add a little of each garnishes to your taste. And generous helping of soup over noodle.
Chef’s Quote: This is one of my favorite soups to make after thanksgiving using left over turkey meat and bones instead of chicken, which is the traditional way.