Burmese Coconut Chickpeas Noodle Soup (Ohn-No Kyaukswe)

Burmese Coconut Chickpeas Noodle Soup (Ohn-No Khao Soi)

Servings: 4 -5 servings
Author: Marvellina
Print Recipe


  • 1 lb of fresh egg noodles , blanched in boiling water
  • 2 lbs boneless skinless chicken thighs , cubed
  • 6 Tbsp fish sauce
  • 1/4 cup oil
  • 1 large onion (diced)
  • 4 cloves garlic (peeled and grated)
  • 1/2 Tbsp fresh ginger (peeled and grated)
  • 1/2 tsp turmeric powder
  • 1 Tbsp chili flakes
  • 1/2 cup chickpea flour or besan flour or gram flour + 1/2 cup water
  • 6 cup chicken stock
  • 1 1/3 cups coconut milk

Garnishes and condiments:

  • 4 hard-boiled eggs , peeled and sliced
  • 2 green onions (thinly sliced)
  • 1 medium onion , finely sliced
  • 1/2 cup chopped coriander leaves
  • 2 limes , quartered
  • 1/2 cup chili flakes
  • 1 cup fresh bean sprouts (blanch in hot water briefly if you prefer. I like them raw)
  • 12 oz (350 g) fresh egg noodles, deep-fried in oil until crispy, drained on paper towel, cooled and crumbled by hand into bite-size pieces
  • Fish sauce


  • Marinate chicken with fish sauce for at least 15 minutes. Heat oil in large pot, saute onion, garlic, ginger and turmeric for 5 minutes. Stir in chicken and chili flakes. Cover and cook over medium-low heat for 10 minutes. Stir occasionally to prevent chicken sticking to pot. Meanwhile, add chickpea flour to water and whisk to remove lumps
  • Add chicken stock to the pan and bring to the boil. Reduce heat, cover and simmer for a further 10 minutes and the chicken is cooked through. Add coconut milk and continue to simmer for another 10 minutes.Stir in chickpea flour paste until the soup thickens slightly
  • Arrange each garnishing item on a separate plate on the table around a central bowl of chicken and coconut chickpeas soup. To serve, take a portion of fresh noodles and a generous helping of soup, add a little of each garnishing (a dash of fish sauce if desired)