Ohn No Khao Swe | FoodieAtlas

Ingredients

2 tablespoons vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
2-3 tablespoons curry powder
1 teaspoon turmeric powder
1 teaspoon chili powder (adjust to taste)
400 ml coconut milk
2 cups chicken or vegetable broth
2 cups cooked chicken, shredded (or tofu for a vegetarian option)
1 cup rice noodles (or egg noodles)
1 tablespoon fish sauce (optional, or use soy sauce for a vegetarian option)
1 tablespoon palm sugar or brown sugar
Salt to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Fried onions (for garnish, optional)
Sliced green chilies (for garnish, optional)
Chopped scallions (for garnish, optional)

Instructions

Prepare the Base

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent and soft.

Add Aromatics and Spices

Stir in the minced garlic and ginger, cooking until fragrant. Add the curry powder, turmeric powder, and chili powder. Cook for a minute or until the spices are well mixed with the onions.

Combine Liquids

Pour in the coconut milk and chicken or vegetable broth. Stir to combine and bring the mixture to a simmer.

Add Chicken and Seasonings

Add the shredded chicken (or tofu) to the pot. Stir in the fish sauce (if using), palm sugar, and salt to taste. Simmer for 10-15 minutes to allow the flavors to meld.

Cook Noodles

While the soup simmers, cook the rice noodles according to package instructions. Drain and set aside.

Serve

To serve, place a portion of the cooked noodles into bowls and ladle the soup over them. Garnish with fresh cilantro, fried onions, sliced green chilies, and chopped scallions if desired. Serve with lime wedges on the side for added flavor.