Ono Kyauk-Swe (Burmese Coconut Noodle Soup)

Name: Ono Kyauk-Swe (Burmese Coconut Noodle Soup)
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Burmese
Ingredients: 3 cans chicken broth, low sodium; 8 cups water; small piece balachan, optional; 16 cloves garlic, minced or chopped; 3 tsp chicken bouillon; 1/4 cup plus 1 tsp fish sauce; 1/3 cup plus 1/2 cup corn oil; 2 yellow onions, chopped; 1 tsp turmeric; 4 eggs, beaten; 14 oz. can coconut milk; 1 cup chana flour, besan powder; 2 tsp paprika; 1 tsp chili powder, optional; 2 lbs chicken meat, cut into small pieces; 3 eggs, hard-boiled and sliced thinly; 2 packages egg noodles; cilantro, chopped for garnish; red onions, sliced for garnish; chili powder, roasted, for garnish; lime, sliced into wedges

October 14, 2025

This is a popular traditional Burmese Coconut Noodle Soup Recipe. This version uses two separate pots to prepare the broth and curry components, which are then combined when serving to create layers of complex flavor.

The soup broth gets its distinctive rich orange color from the blend of turmeric, paprika, and chili powder.

Burmese dishes are often served with a variety of garnishes table-side and each diner can add them liberally based on their preferences.

8 servings

20 mins

Ingredients

3 cans chicken broth, low sodium
8 cups water
small piece balachan, optional
16 cloves garlic, minced or chopped
3 tsp chicken bouillon
1/4 cup plus 1 tsp fish sauce
1/3 cup plus 1/2 cup corn oil
2 yellow onions, chopped
1 tsp turmeric
4 eggs, beaten
14 oz. can coconut milk
1 cup chana flour, besan powder
2 tsp paprika
1 tsp chili powder, optional
2 lbs chicken meat, cut into small pieces
3 eggs, hard-boiled and sliced thinly
2 packages egg noodles
cilantro, chopped for garnish
red onions, sliced for garnish
chili powder, roasted, for garnish
lime, sliced into wedges

Equipment

Instructions

Prepare Chicken Soup Broth (Base)In a large soup pot, combine 3 cans of chicken broth, 8 cups of water, a small piece of balachan (optional), 6 cloves of minced garlic, 2 teaspoons of chicken bouillon, and 1/4 cup of fish sauce. Bring to a boil.
Prepare Aromatics for BrothIn a separate pan, heat 1/3 cup of cooking oil. Add 1 chopped onion, 1 teaspoon chicken bouillon, and 1/2 teaspoon turmeric. Cook until onions are translucent. Slowly add 4 beaten eggs, stirring gently, then add the can of coconut milk.
Make Besan MixtureIn a bowl, mix 1 cup of besan powder (chana powder) with 1 cup of water. Whisk until all lumps disappear.
Combine and Cook BrothAdd the cooked aromatics mixture from step 2 to the main soup pot. Bring to boiling point, then add the besan mixture. Cook for one more hour on low heat, then add sliced hard boiled eggs.
Prepare Curry ChickenIn a separate pot, heat 1/2 cup of cooking oil. Add 1 chopped onion and 10 cloves of chopped garlic. Cook until fragrant. Add 1/2 teaspoon turmeric, 2 teaspoons paprika, 1 teaspoon chili powder (optional), 1 teaspoon chicken bouillon, and 1 teaspoon fish sauce.
Cook Chicken CurryAdd 2 pounds of chicken meat cut into small pieces to the curry base. Cook until chicken is almost done, then add 1 cup of water. Continue cooking until chicken is fully cooked and tender.
Prepare NoodlesCook 2 packages of egg noodles in boiling water according to their directions. Drain and rinse with cold water.
Assemble and ServeFor each serving, place some noodles in a bowl. Top with some of the curry chicken, then ladle the hot broth over the top. Garnish with cilantro, roasted chili powder, sliced hard boiled eggs, sliced red onions, and lime wedges.