Home > Eat > Recipe > Recipe: ‘Ohn no khauswe’ Burmese coconut chicken noodles

Recipe: ‘Ohn no khauswe’ Burmese coconut chicken noodles

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Preparation Time20 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves6

LevelMedium


ingredients

8 boneless chicken thighs – diced into small pieces
100g creamed coconut (the solid block type)
4 large chopped onions
8 cloves of garlic, crushed
3cm piece of ginger, crushed
3 tbsp vegetable oil
2 tbsp paprika
1 tsp turmeric
2 tsp chilli powder
2 tbsp gram (besan) flour, lightly toasted
2-3 tbsp fish sauce
600ml chicken stock

To serve

Wide egg noodles
Boiled egg slices
Lime wedges
Coriander leaves
Thinly sliced raw shallot
Crispy fried rice noodles (deep fry for a few seconds till puffed up)
Chilli flakes

1

Heat oil on medium heat in a large casserole dish. Add chopped onions and cook slowly, stirring frequently until softened and starting to lightly brown (approx 10 minutes).

2

Add crushed garlic and ginger and fry for a few minutes until fragrant.

3

Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix.

4

Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in.

5

Add the toasted gram flour, followed by the chicken stock and fish sauce and stir.

6

Bring to the boil and allow to simmer on a low heat for approximately 30 minutes. If the broth is too thick, add some water.

7

Serve hot on a bed of cooked egg noodles. Garnish with the rest of the condiments.

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London supper club sister team The Rangoon Sisters specialise in Burmese cuisine – a nod toward the inspiring flavours of their shared heritage. Here, Emily and Amy Chung share their take on a hearty, warming Burmese coconut chicken noodle recipe, or Ohn no Khauswe.

With more and more attention coming to new cuisines across the globe, we couldn’t wait to find out more from this super talented duo and their cultural cuisine. When we spoke to the sisters they said that this particular recipe “is one of our favourite Burmese dishes that we often make a big batch of to have on birthdays. It is a lightly spiced, comforting dish that you can adjust with the various condiments to your own taste.” 

In other words – cook this bad boy up for your friends and they’ll be thanking you for a long time afterwards. Who doesn’t like noodles anyway?

If you want to find out more about the sisters, their awesome London supper clubs (they’re even part of London Evening Standard’s Food Month, so you know they’re going to be huge) then we spoke to them all about their journey here. Now get cooking!

Burmese coconut chicken noodles

Preparation Time20 MINUTES

Cooking Time30 MINUTES

Resting Time0 MINUTES

Serves6

LevelMedium


ingredients

8 boneless chicken thighs – diced into small pieces
100g creamed coconut (the solid block type)
4 large chopped onions
8 cloves of garlic, crushed
3cm piece of ginger, crushed
3 tbsp vegetable oil
2 tbsp paprika
1 tsp turmeric
2 tsp chilli powder
2 tbsp gram (besan) flour, lightly toasted
2-3 tbsp fish sauce
600ml chicken stock

To serve

Wide egg noodles
Boiled egg slices
Lime wedges
Coriander leaves
Thinly sliced raw shallot
Crispy fried rice noodles (deep fry for a few seconds till puffed up)
Chilli flakes

1

Heat oil on medium heat in a large casserole dish. Add chopped onions and cook slowly, stirring frequently until softened and starting to lightly brown (approx 10 minutes).

2

Add crushed garlic and ginger and fry for a few minutes until fragrant.

3

Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix.

4

Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in.

5

Add the toasted gram flour, followed by the chicken stock and fish sauce and stir.

6

Bring to the boil and allow to simmer on a low heat for approximately 30 minutes. If the broth is too thick, add some water.

7

Serve hot on a bed of cooked egg noodles. Garnish with the rest of the condiments.

SHOW MORE
SHOW LESS

London supper club sister team The Rangoon Sisters specialise in Burmese cuisine – a nod toward the inspiring flavours of their shared heritage. Here, Emily and Amy Chung share their take on a hearty, warming Burmese coconut chicken noodle recipe, or Ohn no Khauswe.

With more and more attention coming to new cuisines across the globe, we couldn’t wait to find out more from this super talented duo and their cultural cuisine. When we spoke to the sisters they said that this particular recipe “is one of our favourite Burmese dishes that we often make a big batch of to have on birthdays. It is a lightly spiced, comforting dish that you can adjust with the various condiments to your own taste.” 

In other words – cook this bad boy up for your friends and they’ll be thanking you for a long time afterwards. Who doesn’t like noodles anyway?

If you want to find out more about the sisters, their awesome London supper clubs (they’re even part of London Evening Standard’s Food Month, so you know they’re going to be huge) then we spoke to them all about their journey here. Now get cooking!

Burmese coconut chicken noodles

1

Heat oil on medium heat in a large casserole dish. Add chopped onions and cook slowly, stirring frequently until softened and starting to lightly brown (approx 10 minutes).

2

Add crushed garlic and ginger and fry for a few minutes until fragrant.

3

Add a splash more oil, then brown the chicken pieces with the onion/garlic/ginger mix.

4

Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in.

5

Add the toasted gram flour, followed by the chicken stock and fish sauce and stir.

6

Bring to the boil and allow to simmer on a low heat for approximately 30 minutes. If the broth is too thick, add some water.

7

Serve hot on a bed of cooked egg noodles. Garnish with the rest of the condiments.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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