Saturday, May 12, 2018

Laksa Khauk Swe - Coconut Chicken Noodle Soup

Clockwise from top left
Laksa Paste
 Ohno Khauk Swe in the Bowl
 and Garnishes
A member of our Burmese food group on Facebook posted the recipe for Singaporean Laksa and suggested we could use it to make Ohno Khauk Swe. So I tried it today and was pleasantly surprised how well it worked! This Burmese chicken noodle soup is usually a time-consuming process because of the curry paste that's made from scratch and stir-fried and simmered for close to an hour. Laksa paste saved a lot of time because it's already cooked and makes it a great option for entertaining unexpected guests.

Ingredients: (makes 4 bowls)
1/2 lb. boneless & skinless chicken thighs
2 large onions, quartered
2 Tbsp. laksa paste
4 Tbsp. oil
1/2 can coconut milk
2 cups chicken broth
2 Tbsp. besan/chickpea powder, dry toasted
1 tsp. Kashmiri mirch/paprika

3 servings egg noodles, boiled
2-3 eggs, hard boiled and chopped
1 cup cilantro, minced
1 cup deep fried onions
1 cup deep fried garlic chips
1 cup potato sticks (for crunch)
1 lime, quartered
Chili flakes

  1. Heat oil in a skillet and stir-fry chicken, onions, paprika and laksa paste until oil resurfaces.
  2. Add chicken broth and coconut milk, bring to a boil and slowly add besan mixed with water, until desired consistency is reached.
  3. Adjust salt to taste and simmer for 20 minutes.
  4. To serve, allow each guest to mound some noodles in a bowl followed by chicken soup, eggs, onions, garlic chips, potato sticks and garnished with chili flakes and lots of lime juice.

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