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.
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
Preparation time 30 minutes
Cooking time 45 minutes
- 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)
- 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
- 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.
- 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.
- 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.
- Boil the kettle and whisk around 500ml of boiling water with the toasted chickpea flour in a jug until smooth.
- 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.
- 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.
- 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.
- Garnish with the boiled eggs, sliced Asian shallots, spring onions and plenty of coriander and freshly squeezed lime.
- Serve and add extra garnishes on the side to taste.