It rains a LOT in Vancouver. Wellies and umbrellas are a common sight when strolling our wet city streets. While we don’t love the rainy weather, it does provide the perfect conditions to enjoy hot bowls of noodle soup.
Coconut curry noodle bowls are my particular favourite. My mom makes a mean Ohn-No Khao Swè, a Burmese style coconut chicken noodle soup topped with boiled egg, crispy rice noodles and scallions. The taste is similar to Malaysian laksa but milder in spice. Below is my go-to recipe for an easy coconut curry noodle bowl inspired by Burmese Ohn-No Khao Swè.
- 500g chicken breast, cubed
- 1/2 onion, diced
- 1 Thai yellow curry packet
- 1 can unsweetened coconut milk
- 3 cups chicken stock
- 1 package of wonton noodles (or your favourite type of noodle!)
- 2 tablespoons chili garlic sauce
- 1 tablespoon fish sauce
- 1 teaspoon lime juice
- 1/2 cup grape tomatoes, halved
- Tofu puffs
- 2 boiled eggs, sliced
- 1 cup watercress
- 1/2 cup bean sprouts (garnish)
*For vegetarian option: replace chicken with tofu and chicken stock with vegetable stock.
- Take one tablespoon of the cream from the coconut milk and combine over medium heat with the entire contents of the yellow curry packet.
- Add chicken and coat in the coconut curry mixture until browned. Add remaining coconut milk to the chicken and stir.
- Add chicken stock, tomatoes, chili garlic sauce and fish sauce. Cover and allow the broth to to simmer for at least 45 minutes. The broth will be become thick and assume a gravy-like texture.
- Cook noodles according to package directions. 2 minutes before serving, add the tofu puffs and watercress to the soup mixture.
- Place noodles in a serving bowl and pour the coconut chicken brother on top. Top with boiled egg slices and bean sprouts.