Burmese Noodle Bowl

By • January 30, 2013 • 32 Comments

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Author Notes: Khau Swe, as these noodles are called, originate from the Golden Triangle area that encompasses Myanmar and Thailand. I slurped a bowlful in Chiang Mai, but Myanmar is
still a mystery to me. I hope you enjoy my hearty spoon and fork soup.
nykavi

Food52 Review: Nykavi's brilliant "fork and spoon" soup is genuine cold winter Sunday fare. It was also quite an education for me: I've never prepared a soup's vegetable base in this way before (I didn't have shrimp paste, so I used shrimp powder instead) . The flavor changes remarkably as a result, and nothing interferes, texture-wise, with the tender chunks of chicken, bits of boiled egg, and silken rice noodles. The brazen 2 tablespoons of chili powder first caught my eye; I even added a few drops of Sambal Olek, too. In short, I love this soup, and I am so glad to have precious leftovers in the freezer. Thank you, nykavi, for taking me outside my comfort zone into a brand new one.boulangere

Serves 4 hungry people

  • 2 medium yellow onions
  • 4 garlic cloves
  • 1 teaspoon ginger, grated
  • 1 teaspoon shrimp paste (belachan)
  • 1 tablespoon water
  • 2 tablespoons canola oil
  • 1 teaspoon sesame oil
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 14 oz can coconut milk
  • 2 teaspoons kosher salt
  • 1 packet rice noodles
  • 1/2 cup shallots, thinly sliced and fried to a crisp
  • 3 eggs, boiled and chopped
  • 2 tablespoons chili powder
  • 2 tablespoons cilantro, chopped fine
  • 2 limes, quartered
  1. Peel and chop the onions and garlic cloves into chunks. The size doesn't matter as they are to be ground.
  2. Place the onions, garlic, ginger, shrimp paste, and water in a blender or food processor. Pulse well till you have a smooth paste.
  3. Clean and chop the chicken into bite size pieces. Wash well and drain.
  4. Heat canola and sesame oils in a Dutch oven.
  5. Add the onion paste and sauté for 3 to 5 minutes to get the rawness out of the onions.
  6. Add turmeric and chili powder . Stir to incorporate them into onion mix.
  7. The chicken goes in next. Sauté the chicken for 2 to 3 minutes, stirring well to coat with spice mixture.
  8. Add coconut milk and 1 cup of water . Stir well and bring the soup to a boil.
  9. Lower the flame, and let the soup come to a simmer .
  10. Cover the saucepan and let the soup simmer for 20 minutes, stirring occasionally.
  11. Fill a large, deep saucepan with water and bring to a boil on a high flame.
  12. Add rice noodles to the boiling water. Take the saucepan off the heat and let rice noodles steep in water for 20 minutes. Drain well and keep aside.
  13. Assemble the soup with a large helping of rice noodles in a soup bowl. Top with ladlefuls of soup. The noodles should swim in coconut broth. Add pieces of chicken. Garnish with fried shallots, chopped egg, a sprinkling of chili powder, some cilantro, and a large squirt of lime juice.
Jump to Comments (32)

Comments (32) Questions (1)

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about 15 hours ago nykavi

I'm so glad you enjoyed the recipe. I like the idea of grinding dried shrimp!! As for the coconut milk. I use canned coconut milk which never breaks. Prior to this convenience I would scrape and squeeze milk from fresh coconut which would break if I didn't add 1-2 tablespoons of chickpea flour. My suggestion would be to dissolve some into the coconut milk before you add it to the broth. Most Khau Swe recipes call for this step. Since the canned variety doesn't curdle I eliminated it. Sorry

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about 18 hours ago TheResa

Thank you for the delicious (and very accessible) recipe! It made an indulgent lunch for me yesterday and I'm looking forward to the leftovers today. I didn't have shrimp paste, so I just ground up some of the dried shrimp from my Chinese relatives. That worked for me! My only question was: did the coconut milk break in your soup? Mine did, and I'm wondering if I should have mixed the coconut milk more before I poured it in or maybe the chicken/oil was too hot...

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about 1 month ago nykavi

Jeff, you could use 1-2 teaspoons fish sauce in place of shrimp paste, more if you like a pronounced flavor, up to 3 teaspoons. I have used fish sauce with much success.

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about 1 month ago jeff west

My grocery store only had fish sauce. How much do I add since I am substituting the shrimp paste

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about 1 month ago EvaR

I'm really looking forward to making this soup! Chili powder is listed twice in the ingredient list: 1/2 teaspoon, and later 2 Tablespoons. Can you clarify? Thank you!

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about 1 month ago Ruthy

Wow, looks amazing! Glad I read through the comments on how to substitute the fish sauce as I am kosher and can't use that. I'm excited to try it!

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about 1 month ago nykavi

Hey Susan.. You sure have a ton of chili powder to choose from!! Normally I use cayenne. You need something with a little kick to offset the somewhat mild taste of coconut. Enjoy!!

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about 1 month ago Susan

This looks so good. I was wondering what kind of chili powder? I live in south Texas and have many to choose from.

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about 1 month ago nykavi

Yay!!! Rainy days are perfect soup moments!! Thanks for making Khau Swe recipe of the day!!!

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about 1 year ago nykavi

Hi Don
It's always reassuring to hear great feedback. A new twist makes life interesting!! Slurp away!

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almost 2 years ago nykavi

Thanks for the vote of confidence SallyNyan. I used to make an earlier version with fish sauce and chickpea flour but I prefer the belachan paste. I love and cook Burmese food. I hope I could talk to you about my discrepancies .

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almost 2 years ago SallyNyan

Of course! Message me whenever you need to check something! :)

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almost 2 years ago SallyNyan

As a Burmese who routinely cooks traditional food, I can confirm that recipe is quite accurate!
I'd like to suggest a few alterations, though. Now I can't confirm this for the Thai version, but the traditional Burmese version doesn't typically use belacan. Instead, we use a powder made from ground yellow lentils, chicken stock and fish sauce. A vegetarian version can be made by substituting soy sauce and veggie stock for fish , and dried tofu skin for chicken. We also use yellow, wheat noodles instead of white, rice noodles. :)

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almost 2 years ago Musebe

I don't have balacan handy, would you know how much soy sauce and veggie stock to use in lieu of the paste?

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almost 2 years ago SallyNyan

I don't have a set recipe (I usually cook to taste), but I'd say about 1-1.5 cups of stock (you'll be replacing .5 a cup of the water in the recipe) and 2-3 tbsps--or to taste--of soy sauce. This is just my guesstimation. Nykavi, if you've got any further suggestions, feel free to jump in! This is your recipe after all!

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almost 2 years ago Musebe

Thank you for the clarification!

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about 1 month ago Treebird

Hi. What kind of wheat noodles? Like ramen noodles?

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almost 2 years ago nykavi

Abeth, good to know that every recipe lives another life! Enjoy

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almost 2 years ago abeth

I have made this soup twice. My 10-year-old daugther loves it, and it tastes even better the next day. I don't have shrimp paste and use anchovy paste instead--it works for us!

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almost 2 years ago nykavi

Rice noodle packing comes in so many sizes.. I use a Vietnamese brand with 12 individual servings. You do get 1 and 2 lb packages too. We usually have just the soup for dinner so I always make the entire package so we have leftovers. I would say for 4 people a pound should suffice. I hope this helps.

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almost 2 years ago kat3029

How many ounces is in a packet of rice noodles? I'd love to make this, but am unsure if a packet is the same measurement everywhere and don't want to add way too few or way too many noodles.

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almost 2 years ago nykavi

The soup is a breeze to freeze! With or without the chicken. It stays well up to a month

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almost 2 years ago mitchlund

Looks delicious. Did you freeze the base solo?

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almost 2 years ago nykavi

Shows how you can take something and make it your own!!! It's wonderful to see your take . I love both that and your kind words!

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I loved your soup on a very deep level. As I mentioned in the review, it took me way outside my comfort zone, which is actually why I chose it to test and also why I loved it so. New methods, new flavor combinations, new textures, what's ultimately not to love? I completely loved it and was grateful to have been able to both test it and fold it into my repertoire.

Dscn2212

almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

P.S. I love those hot flavor notes!