Coconut Noodle Soup (Ohn No Khao Swè)
Ingredients
- 1 pound chicken breast boneless, cubed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 medium onion chopped
- 4 cups chicken broth
- 1 can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Thin rice noodles cooked according to package instructions
Instructions
- In a bowl, combine the cubed chicken breast, turmeric powder, and paprika. Mix well and set aside.
- In a large pot, heat up the vegetable oil over medium-high heat. Add the minced garlic, grated ginger, and chopped onion. Saute for 2-3 minutes or until the onion is translucent.
- Add the spiced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Pour in the chicken broth, coconut milk, fish sauce, soy sauce, and lime juice. Stir well and bring the soup to a boil.
- Reduce the heat to low and let the soup simmer for 15-20 minutes or until the chicken is fully cooked and tender.
- Season the soup with salt and pepper to taste.
- To serve, place a serving of cooked rice noodles into a bowl and ladle the hot soup over it. Top with hard-boiled eggs, cilantro, lime wedges, fried garlic, and fried onions.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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