OHN-NO-KAUK-SWE (BURMESE CHICKEN SOUP)
I was lucky to live in Burma for several years in the 1980s. I was even luckier to have Wah Htoo working in my home. She is the best cook of Burmese food I've ever met. Her version of this soup is famous in Rangoon. Once a Burmese guest at our table called Wah Htoo out of the kitchen to tip her -- the only way he knew to convey how impressed he was with her cooking. Of course, I never got that recipe from Wah Htoo. But after many attempts, I think even Wah Htoo would be proud of this effort. This is a mellow, rather than a spicy, recipe. Add plenty of the crushed dried chilies for heat. Note: Burmese chickens get a lot of exercise -- they are tough, but full of flavour. Please use free range, organic chicken thighs if you can get them (a small whole, free-range chicken also works -- cut into 10-12 pieces and with or without skin). Also resist the temptation to play around with this. Trust me, I've played around with it for ages -- trying to get it just right. Finally -- don't let the number of ingredients or steps deter you. This really is easy to make.
Provided by Leggy Peggy
Categories Poultry
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Put the vermicelli and noodles in a large bowl, and cover with boiling water. As they soften, use two forks to separate the strands. When fully softened, drain them in a colander, and set aside.
- Rub the chicken with the fish sauce, and set aside.
- Dissolve the chickpea flour in the water, and set aside.
- In a food processor, blend together the onions, garlic, turmeric, ginger and chillies. When well-blended, add 1/4 cup of the coconut cream, and process to a smooth paste.
- Heat the peanut oil in a pan large enough to hold all the soup ingredients. Add the paste and fry for 3 minutes, stirring constantly. Add the chicken and continue frying for another 3 minutes, still stirring. Add half the stock (2 1/2 cups) and one stock cube, if used, and bring to a boil. Continue cooking another 15-20 minutes. Stir every 5 minutes. You want the sauce to start thickening.
- While the soup is cooking, prepare the garnishes, and set aside.
- While the soup is cooking, also heat the other half of the stock (and a second stock cube, if used) in another pan until it starts to boil. Add the dissolved (and stirred again) chickpea flour/water mixture, still stirring well to minimise lumps. When this thickens some (about 5 minutes) pour this mixture through a sieve into the pan containing the chicken mixture. Stir well. (The sieve is important -- no matter how much you stir, there are still a few lumps.).
- When the soup just starts to boil, add the remaining coconut cream. Then bring soup back to a rolling boil.
- While the soup is returning to a rolling boil, bring a full 2-liter kettle of water to the boil, then pour the hot water over the vermicelli and egg noodles you softened earlier. Get the garnishes ready to serve.
- Let diners serve themselves. Have each person put some noodles in their soup bowl, then ladle over the soup/chicken mixture and top with the garnishes they like. Those who like salty should add a few shots of extra fish sauce.
- Attack with a spoon and fork while the soup is hot.
- Note: We use all the garnishes -- liberally.
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Travis Stewart
[email protected]This soup is a bit too salty for my taste. I would recommend using less salt or omitting it altogether.
Oluwa Bulker
[email protected]This soup is a great way to use up leftover turkey after Thanksgiving or Christmas.
Tam Nguyen
[email protected]I am allergic to peanuts. Can I substitute another type of nut or seed in this recipe?
Nadeem Shahwar
[email protected]I would recommend serving this soup with some rice or noodles. It is also a great soup to freeze for later.
Massmoudi Rayen
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the noodles and the chicken.
Teresa Tangen
[email protected]I made this soup in my slow cooker and it turned out perfectly! It was so easy to make and the flavors were amazing.
Thilak Raweendra
[email protected]This soup is a bit spicy for my taste. I would recommend using less chili peppers or omitting them altogether.
Dilshan Dananjaya
[email protected]I love the addition of the coconut milk in this soup. It gives it a creamy and rich flavor.
Carleen Johnson
[email protected]This soup is a great way to use up leftover chicken. It is also a very affordable meal to make.
Tanjin Simi
[email protected]I have made this soup several times and it is always a hit! My family loves it and it is always a request for special occasions.
Nkosazana Sphesihle
[email protected]This soup is just okay. It's not bad, but it's not great either. I think I would prefer a different recipe.
Xasan Jeylani ahmed
[email protected]I was a bit disappointed with this soup. The broth was bland and the chicken was dry. I think I will try a different recipe next time.
qari abdulnasir
[email protected]This soup is amazing! The flavors are incredible and it is so easy to make. I will definitely be making this again.
Scot ODell
[email protected]I love this soup! It is so flavorful and comforting. I always make a big batch and freeze the leftovers for later.
Filomena German
[email protected]This soup is a bit time-consuming to make, but it is definitely worth it! The end result is a delicious and hearty soup that is perfect for a special occasion.
M.D. HASAN OFFICIAL
[email protected]I followed the recipe exactly and the soup turned out great! The chicken was fall-off-the-bone tender and the vegetables were cooked perfectly. The broth was flavorful and had a nice depth of flavor.
ima mimila
[email protected]This soup is a delicious and flavorful dish that is perfect for a cold day. The chicken is tender and juicy, and the vegetables are cooked to perfection. The broth is rich and flavorful, with a perfect balance of spices. I will definitely be making t