Authentic Burmese Khawswe - A Delicious Noodle Soup Recipe

Ingredients

500g boneless chicken
2 medium onions, finely chopped
3 cloves garlic, finely chopped
1 inch ginger, finely chopped
1 tsp turmeric powder
1 tbsp chilli powder
2 tbsp gram flour
4 cups coconut milk
1 tsp garam masala
2 tbsp oil
Salt to taste
500g egg noodles
2 boiled eggs, sliced
1 red onion, finely sliced and fried until crisp
2 green chillies, sliced
1 lime, cut into wedges

Steps and instructions

Heat oil in a pan, add the chopped onions, garlic, and ginger. Sauté until the onions turn golden brown.
Add the boneless chicken to the pan and cook until it turns white.
Add turmeric powder, chilli powder, and salt to the pan. Mix well and cook for a few minutes.
In a separate bowl, mix the gram flour with a little water to form a paste. Add this paste to the pan and stir well.
Add the coconut milk to the pan and bring to a simmer. Cover the pan and let it cook for 20 minutes on medium heat.
In the meantime, boil the egg noodles as per the instructions on the packet. Drain the water and set the noodles aside.
Once the chicken is cooked, add garam masala to the pan and stir well.
To serve, place a portion of noodles in a bowl, pour the curry over the noodles. Top with sliced boiled eggs, fried onions, and sliced green chillies. Serve with lime wedges on the side.

Tools for making

Pan - A large cooking pan for sautéing the onions, garlic, and ginger.
Bowl - A medium-sized bowl for mixing the gram flour paste.
Spatula - A kitchen utensil for stirring and flipping the ingredients in the pan.
Cooking Spoon - A long-handled spoon for stirring the curry.
Pot - A pot for boiling the egg noodles.
Colander - A kitchen tool used for draining the water from the boiled noodles.
Knife - A sharp knife for chopping the onions, garlic, and ginger.
Cutting Board - A sturdy board for safely chopping and preparing ingredients.
Frying Pan - A pan for frying the sliced onions until crisp.
Ladle - A large spoon with a long handle used for serving the curry.

Recipe variations

Vegetarian option: Replace the chicken with tofu or paneer cubes for a meat-free version.
Seafood variation: Substitute the chicken with prawns or fish fillets.
Vegan alternative: Use plant-based milk, such as coconut milk or almond milk, instead of dairy-based coconut milk.
Spicier version: Increase the amount of chilli powder or add chopped green chillies to add more heat to the dish.
Crunchy topping: Sprinkle fried garlic or crispy fried onions on top for an extra crunch.
Fresh herbs: Garnish with chopped cilantro or mint leaves for added freshness.
Extra vegetables: Add sliced bell peppers, carrots, or peas to the curry for more texture and flavor.
Gluten-free option: Replace the egg noodles with gluten-free rice noodles or zucchini noodles.
Creamy twist: Stir in a spoonful of peanut butter or cashew paste to make the curry creamier.

Recipe overview

Khawswe, also known as Burmese Chicken Noodle Soup, is a delectable noodle dish steeped in a rich and flavorful coconut curry. This recipe, derived from the heart of Burma, is a beautiful fusion of Asian flavors and ingredients. The dish consists of tender chicken cooked in an aromatic sauce, served over a bed of egg noodles. It's then garnished with sliced boiled eggs, crispy fried onions, and zesty lime wedges, adding multiple layers of texture and flavor. Be prepared for a feast for your senses as you create this comforting, savory dish in your own kitchen! In terms of difficulty, this recipe is moderate, and it should take about an hour from start to finish. Enjoy the process of cooking and serving this exotic and delightful meal.

Common questions

Can I use bone-in chicken instead of boneless chicken? Yes, you can use bone-in chicken for this recipe. Just make sure to adjust the cooking time accordingly as bone-in chicken may take longer to cook.
Can I substitute coconut milk with any other ingredient? If you prefer, you can substitute coconut milk with regular milk or a combination of milk and coconut cream. However, keep in mind that it will alter the flavor and texture of the dish.
Can I make this recipe vegetarian? Absolutely! You can replace the chicken with tofu or vegetables of your choice. Adjust the cooking time accordingly to ensure they are cooked through.
What can I use as a substitute for gram flour? If you don't have gram flour, you can use all-purpose flour or rice flour as a substitute. However, gram flour (also known as besan) adds a unique flavor to the dish.
How spicy is this dish? The spiciness can be adjusted according to your taste preferences. You can increase or decrease the amount of chilli powder and green chillies to make it milder or spicier.
Can I prepare khawswe in advance? While it is best to serve khawswe immediately after cooking, you can prepare the curry in advance and refrigerate it. Cook the noodles fresh when you are ready to serve and reheat the curry on the stovetop before assembling the dish.
Can I freeze leftovers? It is not recommended to freeze leftovers of this dish as the texture of the noodles might change upon thawing and reheating.

Serving dishes and utensils

Large Pan - For cooking the chicken curry.
Mixing Bowl - To prepare the gram flour paste.
Tongs - For flipping and handling the chicken while cooking.
Serving Bowls - To serve the Khawswe with noodles and curry.
Slotted Spoon - To scoop out the noodles from boiling water.
Frying Pan - To fry the sliced onions until crispy.
Knife - For chopping onions, garlic, and ginger.
Cutting Board - To chop onions, garlic, and ginger.
Ladle - For serving the chicken curry over the noodles.
Serving Spoons - For portioning out the Khawswe into individual bowls.

Origin stories

Khawswe, also referred to as Khow Suey or Burmese chicken noodle soup, originates from Burma (modern-day Myanmar). It is a heartwarming and delicious dish that reflects the rich cultural diversity and complex history of the country. The dish is a testament to how Burmese cuisine has been influenced by the neighboring countries of India, China, and Thailand. It was brought to East India by the Burmese during World War II and quickly became a beloved delicacy in Indian households, particularly in Kolkata. What makes Khawswe unique is its combination of Indian spices and Southeast Asian ingredients, creating a perfect fusion of flavors. This dish is a wonderful representation of the melting pot of cultures that is Myanmar's culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.