Burmese noodles recipe or Khau Swe recipe is derived from the area Golden Triangle recipes that includes Thailand and Myanmar. It is the best Spoon & Fork soup to get some warmth in cold winter.
Serves four to five people
Ingredients: Burmese Noodle Bowl Recipe (Khau Swe Recipe)
- Grated Ginger – 1 teaspoon
- Garlic – 4 Cloves
- Water – 1tablespoon
- Medium Sized – 2 Yellow Onions
- Belachan Shrimp Paste – 1 teaspoon
- Canola Oil – 2 tablespoons
- Sesame Oil – 1 tablespoon
- Chili Powder – ½ teaspoon
- Turmeric Powder – ¼ teaspoon
- Coconut Milk – 1 cup or 14 oz can
- Rice Noodles – 1 packet
- Kosher Salt – 2 teaspoons
- Skinless and Boneless Chicken Thighs – 1 ½ pounds
- Chopped Cilantro – 2 tablespoons
- Quartered Limes – 2
- Boiled and finely Chopped – 3 Eggs
- Sliced and Crispy Fried Shallots – ½ cup
Preparation Method: Burmese Noodle Bowl Recipe (Khau Swe Recipe)
First of all, peel and finely chop the garlic cloves and onions.
Add the shrimp paste, onion, water, ginger and garlic in a food processor or blender to get a smooth paste.
Now chop the boneless chicken into small pieces.
Use Dutch oven to heat the sesame and canola oil. Put in onion paste for (4 to 5 minutes) sauté to remove the rawness.
Add chili powder and turmeric in the onion paste and stir to get mixed properly.
Now add the chicken and sauté it for three minutes. Keep on stirring the chicken so it can be coated with the spice mixture.
Take water and coconut milk and pour into the mixture.
When the liquid starts boiling, reduce the flame and cover the pan.
Stir the soup infrequently and let it cook on low heat for 20 minutes.
Now take a deep pan and fill it with water. Use high flame to boil the water.
In boiling water, add the noodles and turn off the heat to let the noodles steep almost 20 minutes.
Take a soup bowl and bring together the rice noodles and the soup.
Always remember that noodles must dip in coconut soup.
Make the soup more appetizing by adding chicken pieces. Use cilantro, lime juice, chili powder (for sprinkling), chopped eggs and fried shallots for garnishing,