Ono Kao Sweh (Coconut Chicken Noodle Soup)

4.8

(4)

4 Reviews

With its rich and fragrant coconut broth and chewy noodles, this satisfying bowl, served at Urban Burma in Aurora, Colorado, just might become your go-to chicken soup recipe this season.

By Siri Tan

Updated on May 30, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

"Urban Burma’s Ono Kao Sweh (Coconut Chicken Noodle Soup) " — Photo: Jenny Huang

Active Time:

45 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Nut-Free Dairy-Free Soy-Free Low-Calorie

Jump to Nutrition Facts

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Ingredients

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 tablespoon fish sauce
1 ½ teaspoons minced garlic
1 ½ teaspoons grated fresh ginger
1 teaspoon ground turmeric
2 tablespoons canola oil plus 2 teaspoons, divided
1 cup sliced onion
3 ½ cups low-sodium chicken broth
2 (14 ounce) cans light coconut milk
⅓ cup garbanzo bean (chickpea) flour
⅓ cup water
12 ounces fresh Asian egg noodles
Hard-boiled eggs, red chile powder, chopped red onion, fresh cilantro & lime wedges for garnish

Directions

Toss chicken with fish sauce, garlic, ginger and turmeric in a medium bowl.
Heat 2 tablespoons oil in a large pot over high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Push the onion to the side and add the chicken. Cook, flipping halfway through, until the chicken is browned, 3 to 5 minutes.
Stir in broth and coconut milk. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the chicken is cooked through, 10 to 15 minutes.
Whisk garbanzo bean flour with water in a small bowl until smooth. Ladle in some of the hot soup and whisk until smooth. Stir the mixture into the soup and bring to a boil, stirring. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 5 to 10 minutes.
Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse and toss the noodles with the remaining 2 teaspoons oil.
Divide the noodles among 6 bowls. Ladle the soup over the noodles. Garnish with eggs, chile powder, red onion, cilantro and lime wedges, if desired. Serve immediately.

Originally appeared: EatingWell Magazine, October 2021

Nutrition Facts (per serving)

432	Calories
18g	Fat
42g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups soup & 1/2 cup noodles
Calories 432
% Daily Value *
Total Carbohydrate 42g	15%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 30g	60%
Total Fat 18g	23%
Saturated Fat 8g	40%
Cholesterol 71mg	24%
Vitamin A 19IU	0%
Sodium 554mg	24%
Potassium 364mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Ono Kao Sweh (Coconut Chicken Noodle Soup)

Ingredients

Directions

Nutrition Facts (per serving)

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