Okay, this isn’t really my kitchen or my recipe. K and I have a friend that’s Chinese Burmese (Chinese that were born and raised in Burma a.k.a Myanmar, whatever you want to call it) and his mother often makes traditional Burmese dishes. This time she made ohn-no-kauk-swe (pronounced cow swey), or Coconut Chicken Noodle Soup. Our friend was kind enough to invite us over to have some.
The soup is often considered a breakfast dish. It’s thick, rich and creamy – definitely way too heavy to eat on a regular basis. This soup is filled with stewed chicken, wheat noodles, a thick coconut broth, and a load of garnishes including a hard-boiled egg, fried chickpea cracker, cilantro, and lemon. I asked our friend’s mother how long it took her to prepare the meal and she kindly told us it took her an entire day to make the dish.
Check out an easy version of the recipe after the jump.
2 lb chicken
5 tbsp fish sauce Z
1 teasp salt
1 tbsp chily powder
1 tbsp oil
1 pc coconut (50 gm of thick coconut milk)
3 boiled eggs
1 lb onion
10 tbsp pea powder
3 lb wheat noodle
Boil chicken and chicken bones 2 quarts of water
Add fish sauce and boil for 15 minutes
Drain out soup to a container, remaining boiled chicken. Throw away chicken bones.
Add oil, salt, chily powder and fry for 5 minutes
Add coconut milk and pea powder.
Remix with the chicken soup
Add 2 more quarts of hot water
Add 1/2 lb of quartered onions to soup
Boil for 15 minutes in low heat
In each small plates, prepare these on table:
Boil egg and remove shell. Slice.
Thinly slice 1/2 lb of onion, wash in water. Drain water.
Fry dried thick rice noodle
Serve noodle and soup in seperate bowls.