Ohn No Khao Swè - Creamy Asian Noodles Bowl Recipe | CulinaryCreationss

Ingredients

• Chicken & Broth Base
• 2 tablespoons vegetable oil (or coconut oil)
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (thighs offer more flavor and tenderness)
• 1 large yellow onion, finely chopped
• 4-5 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 teaspoon ground turmeric (gives the soup its signature golden color and earthy notes)
• 1 teaspoon mild chili powder (just enough for warmth, not heat)
• 4 cups chicken broth (low sodium preferred, for better salt control)
• 2 tablespoons fish sauce (adds crucial umami and savory depth)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Thickening & Spices
• 1 (13.5 oz) can full-fat coconut milk (the foundation of the creamy texture)
• 1/4 cup chickpea flour (or roasted chickpea powder – essential for thickening and a subtle nutty flavor)
• 1/4 cup water (for mixing the chickpea slurry)
• 1 tablespoon mild curry powder (like Madras curry powder, for aromatic complexity)
• 1 teaspoon paprika (for color and a touch of sweetness)
• Noodles & Toppings
• 1 lb fresh egg noodles (medium thickness, or substitute with ramen noodles or fresh egg noodles from the refrigerated section; these are the traditional choice for their springy texture)
• 4 hard-boiled eggs, halved
• 1/2 cup crispy fried shallots (store-bought or homemade, for crunch and sweetness)
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges (a squeeze of lime brightens the entire dish)
• Chili flakes or chili oil, to taste (for those who like extra heat)
• Optional: Thinly sliced red onion, crispy noodles (store-bought), or a drizzle of roasted chili oil