Ohn-Nou-Kao-Swe (Coconut Milk Noodle)

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  • Ohn-Nou-Kao-Swe (Coconut milk noodle)

Coconut noodle soup features tender egg noodles bathed in a rich, fragrant coconut milk-based broth flavored with chicken, onions, garlic, and a touch of curry powder. The soup is creamy, mildly spiced, and topped with a variety of traditional garnishes like crispy fried noodles, boiled egg, lime, chili flakes, fresh cilantro, and thinly sliced onions. This warm and comforting dish strikes a perfect balance between savory, creamy, and slightly tangy flavors. Popular across Myanmar as both a breakfast and a light meal, Coconut noodle soup is cherished for its soothing richness and unique depth of taste. It’s a must-try for anyone looking to experience the essence of Burmese cuisine.

Main Ingredients

Toppings & Garnish

How to Make?

To make Ohn No Khao Swe, first heat oil in a pot and sauté sliced onions, minced garlic, and ginger until soft and fragrant. Add turmeric powder and chili powder, then stir in the chicken pieces and cook until lightly browned. Pour in chicken broth or water and let it simmer until the chicken is tender. In a small bowl, mix chickpea flour with a little water to make a smooth paste, then slowly stir it into the soup to thicken. Add the coconut milk and fish sauce, and let the soup gently simmer for another 5–10 minutes, stirring occasionally. Meanwhile, cook the egg noodles in boiling water until soft, then drain. To serve, place noodles in a bowl, pour the hot coconut chicken soup over them, and top with sliced boiled eggs, fried garlic, cilantro, lime wedges, and chili flakes if desired. Enjoy this creamy, comforting Burmese classic while hot.