Burmese Coconut Chicken Noodle Soup

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A beloved cousin of Myanmar's famous Mohinga, this rich coconut chicken noodle soup features tender poached chicken in a turmeric-scented coconut broth, ladled over fresh egg noodles and crowned with crispy fried shallots, herbs, and lime. It is the ultimate Burmese comfort bowl — creamy, savory, and gently aromatic.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 14 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 5 gSugar
• 42 gProtein
• 880 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the coconut chicken broth

• 1.5 lb (680 g) boneless skinless chicken thighs
• 2 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp red chili flakes
• 4 cups (960 ml) low-sodium chicken broth
• 1 can (14 oz / 400 ml) full-fat coconut milk
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp kosher salt, plus more to taste

For the noodles

• 12 oz (340 g) fresh thin egg noodles

For serving and garnish

• 1 cup crispy fried shallots
• 2 hard-boiled eggs, halved lengthwise
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into 4 wedges
• 2 tbsp crispy fried garlic
• 1 green chili, thinly sliced (optional)

Directions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent, then stir in the garlic, ginger, turmeric, and chili flakes; cook 1 minute more until fragrant.
2. Add the chicken thighs in a single layer and sear for about 2 minutes per side until lightly golden. Pour in the chicken broth, coconut milk, fish sauce, and soy sauce; stir to combine and bring the mixture to a gentle boil.
3. Reduce the heat to low and simmer uncovered for 18 to 20 minutes, until the chicken is cooked through and tender. Transfer the chicken to a cutting board, shred it with two forks, and return it to the pot.
4. Meanwhile, bring a separate large pot of water to a rolling boil. Cook the egg noodles according to package directions, usually 3 to 4 minutes for fresh noodles, until just tender. Drain well, rinse briefly under warm water, and divide evenly among four large serving bowls.
5. Taste the broth and adjust seasoning with additional salt if needed. Ladle the hot coconut chicken broth generously over the noodles, distributing the shredded chicken evenly.
6. Top each bowl with a handful of crispy fried shallots, a hard-boiled egg half, a sprinkle of cilantro and crispy garlic, and a wedge of lime. Serve immediately with sliced green chili on the side for extra heat.

Cook’s Notes

• Toast 1 tablespoon of chickpea flour (besan) in the oil with the spices — a classic Burmese trick that slightly thickens the broth and deepens its flavor.
• Always use full-fat canned coconut milk; light coconut milk produces a thin, watery broth that lacks the signature richness of this dish.
• Marinate the chicken in 1 teaspoon turmeric and a pinch of salt for 15 minutes before cooking for deeper color and more aromatic flavor.
• If fresh egg noodles are unavailable, dried thin wheat noodles or even rice vermicelli work well; just adjust the cooking time according to the package.
• This soup is meant to be served piping hot so the heat contrasts beautifully with the cool, crisp garnishes — assemble the bowls right before eating.

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