Burmese Coconut Noodles

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 Burmese Coconut NoodlesBurmese Coconut Noodles, or Ohn No Khao Swe, is a traditional Burmese noodle soup made with creamy coconut milk, spiced chicken broth, and wheat or rice noodles, topped with a variety of garnishes like boiled eggs, crispy noodles, lime, and chili oil. It’s a comforting, mildly spiced, and aromatic dish that’s rich, hearty, and deeply satisfying, commonly served as a main meal in Myanmar.




2. Etymology

  • Ohn = Coconut

  • No = Oil or cream (contextually refers to coconut milk)

  • Khao Swe = Noodles

So, the name directly translates to “Coconut Noodles.”

3. Key Ingredients

Base Soup:

  • Chicken (usually thigh or breast, shredded)

  • Coconut milk

  • Onions and garlic

  • Ginger

  • Chickpea flour or besan (for thickening)

  • Fish sauce or soy sauce

  • Turmeric and mild curry spices

  • Chicken broth or water

Noodles:

  • Egg noodles (traditionally), or rice noodles

Common Toppings:

  • Hard-boiled eggs (halved)

  • Fried crispy noodles

  • Chopped red onion

  • Fresh cilantro

  • Lime wedges

  • Chili oil or chili flakes

  • Fried garlic or shallots

4. Flavor Profile

  • Creamy and mild from the coconut milk

  • Savory and umami-rich from chicken, fish sauce, and chickpea flour

  • Aromatic with turmeric, ginger, and garlic

  • Slightly tangy when served with lime

  • Texturally dynamic with both soft noodles and crispy toppings

5. Preparation Overview

  1. Sauté aromatics (onion, garlic, ginger, turmeric) in oil.

  2. Add chicken and cook until tender.

  3. Mix in chickpea flour to thicken the broth.

  4. Add coconut milk and simmer until creamy and flavorful.

  5. Boil noodles separately and place in serving bowls.

  6. Ladle the hot coconut chicken curry over the noodles.

  7. Top with garnishes like boiled eggs, crispy noodles, lime, and chili oil.

6. Cultural Significance

  • Considered comfort food in Myanmar, often served at family meals or gatherings.

  • Has roots in Burmese cuisine, but shows influences from neighboring Thailand and India.

  • A close cousin to Thai Khao Soi, but usually milder and thicker in texture.

  • Commonly eaten for lunch or dinner, and beloved across generations.

7. Variations

  • Vegetarian Version: Made with tofu and vegetable broth.

  • Beef or Seafood Options: Swapping out the chicken.

  • Gluten-Free: Use rice noodles and tamari instead of soy sauce.

  • Spicy Version: Boosted with chili paste or extra cayenne.

  • Street-Style: Topped with extra crispy noodles and more fried garlic.

8. Serving Suggestions

  • Serve hot in large bowls.

  • Accompany with side condiments: lime wedges, chili oil, extra fried onions.

  • Often enjoyed with sweet Burmese tea or simple side salads.

9. Nutritional Info (Approximate per serving)

  • Calories: 400–600 (varies by portion and toppings)

  • Protein: 20–30g

  • Fats: 20–30g (from coconut milk and toppings)

  • Carbohydrates: 40–60g

10. Why People Love It

  • One-pot meal that’s rich, filling, and full of flavor

  • Combines soft, creamy, and crunchy textures in one bowl

  • Family-friendly, not too spicy

  • A great way to explore Burmese cuisine

  • Highly customizable based on dietary needs

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