Coconut Curry Noodle Bowl

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.


  1. Take one tablespoon of the cream from the coconut milk and combine over medium heat with the entire contents of the yellow curry packet.  photo 1
  2. Add chicken and coat in the coconut curry mixture until browned. Add remaining coconut milk to the chicken and stir. photo 3
  3. 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. photo 4
  4. Cook noodles according to package directions. 2 minutes before serving, add the tofu puffs and watercress to the soup mixture.
  5. Place noodles in a serving bowl and pour the coconut chicken brother on top. Top with boiled egg slices and bean sprouts. photo-32

3 thoughts on “Coconut Curry Noodle Bowl

  1. Phil says:

    Hi Nan, I’m was born in Rangoon and love Burmese food. Can’t believe I found a recipe for Ohn-No Khao Swè. Laksa King has the best Mohingnar and Lepit Thoke. Thanks for this!

    • Hi Phil,

      I was also born in Rangoon (Yangon) but I’ve lived most of my life in Canada. I’m not staying with my parents anymore so getting home cooked ohn-no khao swe is so hard to come by! This recipe is as close to what I can get to my mum’s.

      I’ve also been to Laksa King many times. My favourite item there is their laksa though by far! Aunty Swe also had a Samusa Thoke there recently that was amazing (but i think it was a limited edition menu item). I assume you also live in Vancouver since you’ve tried Laksa King?

      Thanks so much for checking out my blog! 🙂


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