Burmese Ohno Khao Swe with Chili Oil
Creamy Coconut Chicken Noodles
A beloved Burmese dish with rich coconut chicken broth, noodles, and a drizzle of fiery homemade chili oil.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Coconut Chicken Broth
For the Noodles
For the Chili Oil
For the Garnish
Preparation
Marinating the Chicken
Combine Chicken and Spices
In a bowl, combine chicken slices with salt and turmeric.
Rest the Chicken
Let it rest for at least 15 minutes.
Preparing the Chili Oil
Heat Oil
Heat vegetable oil in a small pan until shimmering.
Add Flavors
Turn off the heat and add chili flakes, soy sauce, sesame seeds, and salt.
Ensure the oil is not too hot when adding chili flakes to prevent burning. Adjust chili flakes according to your spice preference.
Cool and Store
Let it cool, and then transfer to a jar.
Cooking Process
Broth Preparation
Sauté onions, garlic, and ginger in oil. Add marinated chicken, spices, and cook until fragrant. Add chicken stock, coconut milk, fish sauce, and simmer.
Noodle Preparation
Cook noodles in salted water until al dente, then drain and set aside.
Final Assembly
Combine noodles with the broth in serving bowls, top with chili oil, lime wedges, cilantro, and shallots.
Plating & Serving
Burmese Ohno Khao Swe with Chili Oil
Burmese Ohno Khao Swe with Chili Oil
Plating & Serving
Arrange cooked noodles in bowls before ladling hot coconut chicken broth over them, finishing with garnishes and a drizzle of chili oil for extra heat.