Burmese Recipe for Khao Swe, prepared by Ohn No
In the world of Burmese cuisine, two popular dishes stand out: Burmese Chicken Khao Soi and Ohn No Khao Swe. Although they share similarities, these dishes have distinct differences that set them apart.
Burmese Chicken Khao Soi is a variation of Ohn No Khao Swe, featuring a slightly different preparation process and toppings. Unlike its counterpart, Khao Soi does not include crispy fried shallots as a topping. Instead, it is served with fresh herbs, boiled eggs, and lime wedges.
The recipe for Burmese Chicken Khao Soi calls for boneless chicken breast, finely chopped onion, minced garlic, vegetable oil, curry powder, turmeric, paprika, chicken broth, coconut milk, fish sauce, brown sugar, salt, pepper, thin rice noodles, and a host of other flavourful ingredients. The dish, known for its smooth coconut milk broth and soft noodles, serves 8 and takes approximately 20-25 minutes to cook.
On the other hand, Ohn No Khao Swe is a rich and creamy noodle soup. The recipe requires 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces. It includes 4 cups chicken broth, 1 can of coconut milk, 1 tbsp fish sauce, 1 tbsp brown sugar, salt, and pepper. The dish is made brighter with the addition of fresh herbs and a little lime juice.
The recipe for Ohn No Khao Swe was made easier in a cooking class to keep the main flavours and qualities intact. The simplified method uses store-bought curry paste and pre-cooked chicken or vegetable stock, making it easier for beginners or anyone wanting to prepare it faster.
Both dishes are cooked in a large pot and served hot with lime wedges on the side. They are divided among bowls, with the rice noodles at the bottom, ladled soup poured over, and topped with boiled egg halves, chopped cilantro, and green onions.
Despite the differences, both Burmese Chicken Khao Soi and Ohn No Khao Swe offer a unique and flavourful taste of Burmese cuisine, inviting you to explore and enjoy the richness of Burmese cooking.
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