Mohinga (fish noodle soup) may be the national dish in Myanmar, but the comforting ohn-no khaut swe is just as loved. Its name, translating to "coconut milk noodles", points out its decidedly coconut flavour. The key to this simple dish is in the toppings and condiments, which are added according to personal preference for additional flavour, spice and texture.
- 1 kg chicken thigh fillets, skin on, cut into 4 cm pieces
- 2 tsp fish sauce
- 2 tbsp vegetable oil
- 2 onions, 1 thinly sliced, 1 roughly chopped
- 3 cm piece ginger, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 tbsp chickpea (besan) flour (see Note)
- 750 ml (3 cups) chicken stock
- ½ tsp ground turmeric
- 250 ml (1 cup) coconut milk
- 300 g fresh egg noodles, blanched
- 2 hard-boiled eggs, sliced
- coriander sprigs, thinly sliced spring onions, lime wedges and chilli oil (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 20 minutes
Place chicken and 1 teaspoon of fish sauce in a bowl, season with salt and pepper and toss to combine. Cover and refrigerate for 20 minutes to marinate.
Heat oil in a large frying pan over high heat. Working in batches, add marinated chicken and cook, stirring, for 6 minutes or until browned. Remove from pan and set aside. Reduce heat to low, add sliced onion and cook, stirring occasionally, for 15 minutes or until browned.
Place chopped onion, ginger, garlic and 60ml (¼ cup) water in a food processor and process until smooth.
Whisk chickpea flour and 250 ml (1 cup) stock in a bowl until combined, then transfer to a saucepan with chicken, browned onion, onion purée and turmeric and place over medium heat. Add coconut milk and remaining 500 ml (2 cups) chicken stock, stirring to dissolve any lumps, and bring to the boil. Reduce heat to low and cook, uncovered, for 20 minutes or until thickened. Stir in remaining 1 teaspoon of fish sauce and season with salt and pepper, if necessary.
Divide noodles among serving bowls and pour over thick soup. Top with egg slices, coriander and spring onion and serve with lime wedges and chilli oil.
• Chickpea (besan) flour is a thick, grainy flour made from chickpeas. It’s available from health food shops, Asian food shops and select supermarkets.
• Chilli oil is available from Asian food shops.
Photography Ben Dearnley. Food preparation Kirsten Jenkins. Styling Justine Poole.
As seen in Feast magazine, October 2014, Issue 36.