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
- Total:
- Serves: 6 persons
Ingredients
- 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)
Instructions
Step 1
Heat 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 2
Add the chicken followed by the paprika, turmeric and fish sauce. Keep stirring until the surface of chicken has turned white.Step 3
Add 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 4
Whisk 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 5
Taste 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 6
Ladle 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.