Burmese Chicken Noodle Soup

Chicken Kaukswe is one of the most famous of Myanmar’s wonderful breakfasts, Mohingha is the most famous and is made with fish and banana trunks.

Breakfast is a very special time in Myanmar, there are so many tasty things to choose from, but you have to get up early or you will miss your chance.

This is my grandmother’s recipe for Chicken Kaukswe which is a favorite Burmese breakfast, but can also be eaten at other times of the day. Burmese Chicken Noodle Soup.

Serves 6-8

• 5 medium onions, sliced
• 2 inch piece young ginger
• 4 cloves garlic
• 1 chicken
• 2 qts water
• 2 t turmeric
• 1/4 c olive oil
• chili powder
• 4 T split pea flour (can substitute cornstarch)
• 1 coconut (3 c. liquid extracted)
• 1 lb egg noodles

Method:
Prepare the coconut liquid by cutting the coconut and putting it in a blender with 3 c hot water. Strain.

Cut up chicken, rub with turmeric and simmer in salted water until tender. Remove the meat from the bones.

Process 4 onions, garlic and ginger in blender. Heat oil in a 3 or 4 qt saucepan. Brown 1 sliced onion, add the chicken and fry a few minutes, then add chopped onion mixture. Cook 3-4 minutes.

Add the chicken stock and the chili powder. Simmer 30 minutes. Mix the split pea flour with cold water. Add to the stock, stirring constantly, cook for 15 minutes. Add the 3 c coconut liquid and cook about 5 more minutes.

Blanch the egg noodles.

Garnishes:

• fish sauce
• chopped hard boiled eggs
• sliced green onions
• lime/lemon wedges
• shredded cabbage
• chopped green coriander leaves
• chopped peanuts
• crispy flat noodles
• chili sauce

Serve everything separately.

Each individual creates their own favorite way of eating the noodles by adding their own amount of sauce and from the abundant condiments.

This article has a beautiful story and a recipe for kaukswe as well.