Burmese coconut noodles with chicken
This recipe for ohn-no kauk swé comes from Burmese restaurant Lahpet in Covent Garden, London. It's a brothy, coconut-laced dish with chilli, ginger, paprika and fish sauce
- Serves: 6 persons
- 4tbsp peanut oil
- 2small or medium onions, finely chopped
- 50g ginger, peeled and finely chopped
- 1green or red bird’s-eye chilli, finely chopped
- 4garlic cloves, finely chopped
- 1kg skinless chicken thighs fillets, diced
- 3tsp paprika
- 5tsp ground turmeric
- 50ml fish sauce, plus extra to taste
- 5 ½litres chicken stock
- 400g tin coconut milk
- 4asian or round shallots, peeled
- 4tbsp toasted chickpea flour
- 400g cooked egg noodles (can use dried or fresh, cooked according to pack instructions)
- medium-boiled eggs, halved and quartered
- asian or round shallots, peeled and sliced
- 4spring onions, finely sliced
- coriander, chopped
- 2limes, cut into wedges
- dried roasted chillies (optional)
- a handful flat medium rice noodles, fried in a deep fryer until puffed (optional)
Step 1Heat the oil in a large, sturdy pan over a medium-low heat and cook the onions, ginger, chilli and garlic for 10 minutes until soft and just golden.
Step 2Add the chicken followed by the paprika, turmeric and fish sauce. Keep stirring until the surface of chicken has turned white.
Step 3Add the stock and cook for a further 10 minutes over a medium heat before adding the coconut milk and whole shallots. Reduce the heat to low and cook for a further 15-20 minutes or until the chicken is meltingly tender.
Step 4Whisk 500ml of just-boiled water with the toasted chickpea flour in a jug until smooth. When the chicken and coconut broth is velvety and aromatic, gradually add the chickpea flour mixture, whisking continuously until the broth just begins to thicken – but be careful it doesn’t become too thick.
Step 5Taste and add more fish sauce to season, if needed, or a little more water if it needs to be diluted slightly. Bring to a simmer and cook gently for a further 5 minutes.
Step 6Ladle the broth into large, deep bowls along with 60-70g of cooked egg noodles each and the chicken pieces. Top with the boiled eggs, sliced shallots, spring onions, coriander, dried chillies and puffed rice noodles, if using. Squeeze over a lime wedge and serve with extra lime wedges on the side for squeezing over.