Gourmet Traveller

Some like it hot

Burmese-style curry chicken noodle soup


This is the Burmese-style curry noodle soup called ohn no khao swè, close kin to the khao soi found just over the border in northern Thailand. Fried garlic and oil flavour the Burmese version, while the Thai version has more condiments added, such as pickled mustard greens and red shallots. Chickpea flour, also known as besan, is used to thicken soups after cooking in Burmese cuisine.

1 chicken (about 1.5kg)
6 gm dried long red chillies, broken up and soaked in hot water for 2 hours
1 tsp coriander seeds
35 gm ginger, coarsely chopped
4 large golden shallots, peeled and chopped
4 garlic cloves, chopped
1 tbsp vegetable oil
1½ tbsp medium-hot curry powder (such as Madras)
½ tsp chilli powder, or to taste
800 ml coconut milk
2 tbsp fish sauce, or to taste
1-2 tbsp tamarind paste, or to taste
2-3 eggs, at room temperature

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