Ohn No Khao Swè (Burmese Coconut Chicken Noodles)
By Joe
Source: Serious Eats — Chichi Wang, Seriously Asian: Burmese Chicken-Coconut Soup.
A seriously asian: burmese chicken-coconut soup recipe for 5 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Put the chopped onion, ginger, garlic, and of water into a blender (4 tablespoons). Puree till there are no lumps left. Lay the chicken pieces in a single layer on a plate. Scatter gently with salt and pepper and leave to sit. Put the flour in a bowl. Slowly add of the chicken broth to (1 cup) mix well. Heat a skillet over a medium-high flame and tip in the oil. Toss in the chicken and mix-fry till gently browned when the oil is hot. Some of the fat will render off the chicken skin. Take out the chicken with a slotted spoon. Tip in the sliced onions to the pan plus heat slowly, allowing the onions in order to caramelize over the course of five in order in order to seven minutes. Towards this end of that time when the onions are starting to brown, tip in the turmeric plus paprika. In a pot suited for soups, tip in the chicken along using the juices that will have settled, this sautéed onions, the onion plus ginger puree, plus the leftover 2 cups of chicken broth. Carefully tip in the chickpea flour plus broth mixture, mixing quickly so that the flour will not clump. Bring the pot to a boil, next turn the heat down to low and simmer lightly, uncovered, for 15 minutes. Taste and add salt if it needs it with more salt, if needed. Tip in the coconut milk. Mix well and return to a simmer. Offer with noodles and garnishes as wanted.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 4.2 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 1.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 258 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 716 kcal |
| Protein | 30.3 g |
| Carbohydrate | 70.8 g |
| of which sugars | 4.7 g |
| of which free sugars | 0 g |
| Fat | 34.2 g |
| of which saturates | 15.2 g |
| Fibre | 2.5 g |
| Salt | 0.78 g |
Protein per 100 kcal
4.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
