Ono Kyauk-Swe (Burmese Coconut Noodle Soup)
April 24, 2017
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.
- 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.
Written by Will Chiong who lives and works in New York building useful things.