You are here: Home » Recipes » Chicken Coconut Noodle Soup (Ohn No Khauk Swe) Chicken Coconut Noodle Soup (Ohn No Khauk Swe) Recipe by Our Cookbook Collection Yield 8 servings Spiced with turmeric and fragrant fresh ginger, this soup has just the right amount of spice to clear the senses. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 3 tablespoons fish sauce3 tablespoons low-sodium soy sauce3 garlic cloves, chopped2 tablespoons peeled, grated fresh ginger2 teaspoons ground turmeric2 pounds boneless breasts or chicken thighs, cut into 1-inch pieces3 tablespoons vegetable oil2 medium onions, chopped (2 cups)2 teaspoons paprika3 (13 1/2-ounce) cans unsweetened lite coconut milk5 cups reduced-sodium chicken broth1/2 cup chickpea flour or all-purpose flour1 pound dried thin Chinese egg noodles (like chow mein noodles)Garnishes6 hard-cooked eggs, peeled and cut crosswise into 1/4-inch-thick slices4 tablespoons ground dried red chiles, pan-roasted until dark and fragrant1 large sweet onion, cut into halves, then cut into thin crescents, and soaked in water2 green onions, chopped1 cup roughly chopped cilantro2 limes, quartered Fish sauce Instructions Combine fish sauce, soy sauce, garlic, ginger and turmeric in a medium bowl. Add chicken and toss well to coat. Set aside. Heat oil in a Dutch oven over medium-high heat until hot but not smoking. Add onions and saute until soft and translucent, 3 to 4 minutes. Add paprika and mix until onions are well coated. Add chicken. Cook, stirring, until chicken is no longer pink, 4 to 5 minutes. Add coconut milk and broth. Bring to a gentle boil, stirring constantly to prevent the mixture from curdling. Reduce heat to medium-low, cover and simmer 20 minutes. Place chickpea flour in a small bowl. Ladle 1/2 cup warm soup from the Dutch oven into the flour. Stir until a smooth runny paste is formed. Add paste to soup in the Dutch oven. Simmer over medium-low heat until soup is thick, like heavy cream, 5 to 10 minutes. For a thinner soup, add more broth. Reduce heat to very low and keep warm until ready to serve. Cook noodles in a large pot of water according to package directions. Drain in a colander and rinse under cold running water. Drain and place in a bowl. Add a little oil to prevent sticking. Divide noodles among 8 individual serving bowls. Ladle about 1 1/2 cups soup over noodles in each bowl. Garnish with eggs, chiles, onions, cilantro, limes and fish sauce. Recipe reprinted with permission from Pat Tanumihardja’s The Asian Grandmothers Cookbook (Sasquatch Books, 2009). For more information about The Asian Grandmothers Cookbook, go to theasiangrandmotherscookbook.wordpress.com.