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Chicken Noodle Soup with Turmeric and Coconut Milk

Chicken Noodle Soup with Turmeric and Coconut Milk

By Laura RussellApril 25, 2023

  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    40 minutes active
  • Rating

The popular Burmese soup known as ohn no khao swe is a culinary melting pot featuring ingredients and influences from Burma’s neighbors, including chickpea flour, turmeric and ginger from India; coconut milk from Thailand; and noodles from China. This is our rendition of that rich, fragrant, flavor-packed meal in a bowl. The chickpea flour helps to thicken the soup and lends a silky texture; if you prefer to omit it, just add all of the chicken broth to the soup at once. We prefer thinnish Asian egg noodles, but feel free to swap in other types, such as flat rice noodles, thicker round rice noodles or even dried egg fettuccine or tagliatelle. The classic way to serve the soup is with multiple garnishes that lend even more flavor and texture. If you like, offer these on the side for diners to add as they please: fresh cilantro leaves, hard-cooked eggs, crunchy wonton strips and chili-garlic sauce.

Tip

Don’t use light coconut milk, as it will result in a thin, less flavorful broth. Also, be sure to stir the coconut milk before use to recombine the fat that separates to the top with the liquid below.

Ingredients
  • 1 ½

    pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces

  • 6

    medium garlic cloves, finely grated

  • 1 ½

    tablespoons finely grated fresh ginger

  • 2

    teaspoons ground turmeric

  • 2

    teaspoons sweet paprika

  • ½

    teaspoon cayenne pepper

  • Kosher salt

  • 4

    tablespoons fish sauce, divided

  • ¼

    cup plus 2 tablespoons chickpea flour (see headnote)

  • 4

    cups low-sodium chicken broth, divided

  • 3

    tablespoons grapeseed or other neutral oil

  • 2

    large yellow onions, halved and thinly sliced

  • 1

    14-ounce can coconut milk

  • 1

    pound fresh Asian egg noodles (see headnote)

  • Lime wedges, to serve

Step 1

In a medium bowl, stir together the chicken, garlic, ginger, turmeric, paprika, cayenne, 1½ teaspoons salt and 1 tablespoon of the fish sauce. In a small bowl, whisk together the chickpea flour and 1 cup of the broth; set aside.

Step 2

In a large Dutch oven over medium, heat the oil until shimmering. Add the onions and ½ teaspoon salt. Cook, stirring occasionally, until light golden brown, 12 to 15 minutes; reduce the heat if the onions are browning too quickly. Add the chicken and cook over medium, stirring occasionally, until opaque on the exterior, about 5 minutes.

Step 3

Stir in the remaining 3 cups broth, the remaining 3 tablespoons fish sauce, the coconut milk and 3 cups water. Bring to a simmer over medium-high. Whisk the chickpea flour mixture to recombine, then whisk it into the broth mixture. Return to a simmer and cook, uncovered and stirring occasionally, until the chicken is cooked through, about 15 minutes. Off heat, taste and season with salt.

Step 4

While the soup simmers, bring a large pot of water to a boil. Add the noodles and cook, stirring occasionally, until tender. Drain in a colander and rinse under cold water, shaking the colander to remove as much water as possible. Divide the noodles evenly among 4 serving bowls, then ladle the soup over the noodles. Serve with lime wedges.