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Make Lahpet’s coconut noodles with chicken

Also known as ohn-no kauk swé, this Burmese noodle dish from Shoreditch restaurant Lahpet is a great way to acquaint yourself with the under-appreciated cuisine

Make Lahpet’s coconut noodles with chicken

Serves 4-6

Preparation time 30 minutes

Cooking time 45 minutes

Lahpet is one of London's only restaurants to specialise in authentic Burmese cooking. This recipe from the East London restaurant's kitchen is an excellent example of how anyone can have a whirl at cooking something a little different – regardless of skill level. Made aromatic with a generous glug of coconut milk and given a spicy kick by the inclusion of both fresh and dried chillis, ohn-no kauk swé is an ideal dinner for when you're looking for something filling and warm. 

Ingredients

  • 1kg boneless diced chicken thigh
  • 2 small/medium white onions
  • 4 large cloves of garlic
  • 50g ginger
  • 1 green/red birds eye chilli
  • 5 tsp ground turmeric
  • 3 tsp ground paprika
  • 4 tbsp peanut oil
  • 1.5 litres of chicken stock
  • 160ml of coconut milk
  • 4 tbsp of toasted chickpea flour
  • 4-6 whole peeled Asian shallots
  • 50-60 ml fish sauce
  • 500ml of water
  • 400g cooked egg noodles (dried and cooked or fresh)

To garnish:

  • Medium boiled eggs cut into halves or quarters
  • Fresh limes (cut into wedges)
  • Handful of Asian shallots peeled and sliced
  • 1 bunch spring onions finely sliced
  • Fresh chopped coriander
  • Dried roasted chillies
  • Extra fish sauce to taste

Method

  1. Finely chop the white onions, ginger, chilli and garlic or blitz in a food processor. Add the peanut oil to a large, sturdy sauce pan and on a medium/low heat and gently cook the mixture until soft and slightly golden – around 10 minutes.
  2. Add the diced chicken to the pan followed by the paprika, turmeric and a dash of fish sauce – keep stirring until the surface of chicken is white and sealed.
  3. Add the chicken stock and cook for a further ten minutes on a medium heat before adding the coconut milk and the whole peeled Asian shallots - reduce to a low heat and cook for a further 15-20 minutes.
  4. Boil the kettle and whisk around 500ml of boiling water with the toasted chickpea flour in a jug until smooth.
  5. You should now have a velvety and aromatic chicken coconut broth on a low boil which needs thickening. Slowly add the toasted chickpea flour and water mixture whilst stirring the soup until it begins to thicken – be careful not to over-thicken.
  6. Taste and add more fish sauce to season and/or more water to dilute if needed. Cook on a low simmer for a further five minute whilst preparing your noodles and other garnishes.
  7. To serve, ladle the broth into large bowls and add 60-70g of the cooked egg noodles into the middle of the broth followed by the chicken pieces.
  8. Garnish with the boiled eggs, sliced Asian shallots, spring onions and plenty of coriander and freshly squeezed lime.
  9. Serve and add extra garnishes on the side to taste.

 

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