This is a popular traditional Burmese Coconut Noodle Soup Recipe. I’m using an electric slow cooker (the Instant Pot) to simplify a family recipe while still allowing the soup to develop a rich, 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
  • 5 hours
  • 5 hours 20 mins


  • 2 Tbsp. corn oil
  • 2 yellow onions, diced
  • 6 cloves garlic, minced
  • 3 Tbsp. turmeric
  • 3 Tbsp. paprika
  • 1 Tbsp. chili flakes
  • 6 cups chicken stock
  • 1 cup water
  • 1/2 cup fish sauce
  • 14 oz. can coconut milk
  • 4 eggs, beaten
  • 3 eggs, hard-boiled and sliced thinly
  • 1 cup chana flour
  • 2 lbs. chicken breast, chopped into small cubes
  • 1 large package egg noodles
  • cilantro, chopped for garnish
  • red onions, thinly sliced for garnish
  • lime, sliced into wedges



  • Put the Instant Pot on “Sauté” mode and add 2 tablespoons of cooking oil. Sauté the onions until they are translucent, about 4 minutes, and then add the garlic. Stir for 2 more minutes, and then stir in the turmeric, paprika and chili flakes. Stir to combine into a thick paste.
  • Add the chicken stock and fish sauce and stir. Allow to come up to a slow boil and switch the Instant Pot to “Slow Cook” mode.
  • In a separate bowl, mix the chana flour with two cups of water and whisk slowly to remove any lumps. Mix the coconut milk and 4 beaten eggs into this bowl and whisk until it is a smooth, creamy texture. Ensuring that the slow cooker liquid is no longer boiling, mix the chana, coconut milk, and egg mixture into the slow cooker. Add salt.
  • Add the diced chicken meat to the slow cooker and cover. Let it slow cook for 4 hours. On the Instant Pot, you can use the medium slow cooker temperature
  • When the soup is done slow cooking, switch the slow cooker to a “Keep Warm” mode and mix in 3 hard boiled eggs, sliced thinly.
  • In a separate pot, cook the egg noodles in boiling water according to their directions. Strain the cooked noodles and rinse with cold water.
  • For each diner, put some of the noodles in a bowl and top with a generous amount of the soup broth. Serve with small bowls of the garnishes at the table.