Ohn no khao swe
Wheat noodles in a thick coconut broth with chicken and chickpea flour.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Pound the onion, garlic and ginger to a paste and fry it in oil with the turmeric and paprika.
Add the chicken in small pieces and fry it until it whitens all over.
Add a litre of water and the fish sauce and simmer twenty minutes.
Slake the chickpea flour in a cup of cold water until completely smooth and lump-free.
Pour the slaked flour into the broth in a thin stream, whisking without stopping.
Cook ten minutes to thicken, add the coconut milk and warm it five minutes without boiling.
Boil the noodles, divide them between bowls, ladle over the broth and serve with egg, lime and chilli.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Gary Stevens · CC BY 2.0