Calcutta-Style Ohn-No Khaut Swe (Aunt Rahele’s Version), A Coconut Noodle Stew with a Diasporic Twist.
Ohn-No Khaut Swe (အုန်းနို့ခေါက်ဆွဲ) literally means “coconut milk noodles.”
A golden, velvety chicken stew thickened with chickpea flour and coconut milk, spiced with turmeric, and finished with lime—it’s one of Myanmar’s great comfort foods.
When Baghdadi Jews settled in Rangoon, they adapted it with care. They swapped shrimp paste for garlic, fish sauce for lime and salt, and used a technique called hamising: slowly sautéing an onion-ginger-garlic paste in circular motions until it turned deep gold—an aromatic base of memory.
But the magic of khaut swe isn’t just in the broth. It’s in the way it’s eaten.
Not plated. Not pre-mixed. It’s a shared ritual.
You serve noodles into bowls, ladle over the broth—and then everyone builds their own version, garnishing from a colorful array of side dishes:
Fried onions. Halved eggs. Chili oil. Fresh herbs. Pickled greens.
Burmese Coconut Noodle Stew
Servings
Ingredients
- 3 tablespoons sunflower or neutral oil
- 1 large onion thinly sliced
- 5 garlic cloves minced
- 1- inch piece fresh ginger grated
- 1½ teaspoon turmeric
- 500 g about 1 pound chicken (or paneer or tofu)
- 1 tablespoon chickpea flour or plain flour
- 400 ml 1 3/4 cup coconut milk
- 2½ cups water or light broth
- Juice of ½ lime
- Salt and pepper to taste
- 400 g 14 oz. rice noodles (or wheat noodles, or boiled potatoes)
- 2 hard-boiled eggs halved
- Crispy fried onions or shallots
- Fresh coriander parsley, or scallions
- Lime wedges
- Chili oil chili pickle, or fried potato sticks (optional)
Instructions
- Hamising (a technique for building the flavor base): In a wide pot, heat the oil. Add onion, garlic, and ginger. Sauté slowly, in circular motions, for 10–12 minutes until golden and fragrant.
- Add Protein: Add turmeric and stir. Add chicken (or tofu/paneer) and cook until browned.3. Thicken & Simmer: Sprinkle in flour, stir to coat. Add coconut milk and water. Simmer uncovered for 15–20 minutes. Add lime juice. Season to taste.4. Assemble: Place cooked noodles (or potatoes) in bowls. Ladle the broth over top. Garnish individually from bowls laid out at the table.
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