Khaut Swe
Ohn-no khaut swe is a delicious Burmese coconut chicken soup with lentils served over noodles, and topped with a variety of Burma's delicious condiments.
Ingredients
- 1 whole chicken, cut into pieces (wings, legs, breasts, etc)
- turmeric enough to coat the chicken pieces
- Hungarian paprika enough to coat the chicken pieces
For the base lentils
- 1 cup dry yellow lentils
- 1 clove garlic
- 1 inch ginger, chopped
For the soup
- 3 TB vegetable oil
- 3 yellow onions (about 3 cups) thickly sliced
- 3 inches fresh ginger sliced into thin toothpick size
- 4 cloves garlic
- 1 TB fish sauce
- 1 15-oz can coconut milk (lite or full fat, as you prefer)
- 4 eggs, hard-boiled
- 2 cups chicken broth or stock
- 1 box vermicelli noodles, cooked to package directions
- limes/lime juice to serve
- salt and pepper to taste
- 1 cup fresh cilantro to serve
Instructions
Make the base lentils
- Cook the lentils according to package directions but add 1 clove of garlic and 1" ginger root to the cooking water. Set aside. This step can be done well in advance.
Make the rest of the soup
- Sprinkle the cut chicken pieces with turmeric and paprika to coat. Sauté the chicken pieces in a deep stock pot with about 2 TB oil, about 3 minutes on each side. Remove from the pot.
- Back to the same pot, add the garlic, ginger and onions, and cook down about 4-5 minutes until soft.
- Add the coconut milk, chicken broth, fish sauce and cooked lentils to the pot. Add the chicken and cover.
- Simmer about thirty minutes until the chicken is cooked through. Add the eggs, quartered, right before serving. Serve atop the noodles and garnish with cilantro and lime.