Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

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My beautiful wife is Burmese. Her grandmother made this delicious soup for me and I have been hooked ever since. I was inspired and feeling adventurous one day and decided to make it myself. Not as good as Grandmas, but it works with she is not around.

The ingredient of Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

  1. u00bd onion, chopped
  2. 1 (1 inch) piece lively ginger root, peeled and chopped
  3. 2 cloves garlic, chopped
  4. u00bc cup water
  5. 1 (16 ounce) package rice noodles
  6. 1 quart lukewarm water, or as needed to cover
  7. 1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes
  8. salt and freshly field black pepper to taste
  9. 3 cups chicken broth, at odds on bad terms
  10. 2 tablespoons chickpea flour
  11. 2 tablespoons vegetable oil
  12. 1u2009u00bd onions, halved and thinly sliced
  13. u00bd teaspoon dome turmeric
  14. 2 teaspoons paprika
  15. u00bd teaspoon cayenne pepper
  16. 1 cup coconut milk
  17. 1 lemon, cut into wedges
  18. 4 green onions, sliced going on for the bias, green and white parts
  19. 2 hard-cooked eggs, sliced
  20. 1 cup chopped well-ventilated light cilantro
  21. 1 dash fish sauce, or to taste
  22. 1 cup crispy fried rice noodles
  23. 1 pinch curry powder, or to taste

The instruction how to make Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

  1. Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for practically 30 minutes.
  2. Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, stir up 1 cup of chicken broth into the chickpea flour. Reserve steadfast 2 cups chicken broth for a future step.
  3. Heat vegetable oil in a skillet higher than medium-high heat. trouble in chicken pieces and cook, stirring frequently, until lightly browned. cut off surgically remove the chicken pieces with a slotted spoon and set aside. edit heat to medium and add 1 1/2 sliced onions to the pan. Cook and excite until onion has softened and turned translucent, nearly 5 minutes. edit heat to medium-low and continue cooking and stirring until the onion is entirely desire and dark brown, 15 to 20 minutes more. mix up in the turmeric, paprika, and cayenne pepper.
  4. In a medium stockpot, affix cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and long-lasting 2 cups of chicken broth. on purpose amass chickpea flour and broth mixture, stirring rudely so that the flour doesnt clump.
  5. Bring the pot to a boil; cut the heat to low and simmer, uncovered, for 15 minutes.
  6. rouse in the coconut milk and cook just until infuriated through. Divide the soaked rice noodles in the middle of in the midst of 5 large soup bowls. Ladle the soup on top of higher than the rice noodles in the bowls and titivate enhance each bowl as soon as lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.

Nutritions of Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

calories: 711.5 calories
carbohydrateContent: 98.2 g
cholesterolContent: 142.5 mg
fatContent: 24.6 g
fiberContent: 5.8 g
proteinContent: 24.8 g
saturatedFatContent: 11.9 g
servingSize:
sodiumContent: 841.5 mg
sugarContent: 5.4 g
transFatContent:
unsaturatedFatContent:

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