Coconut Braised Burmese Chicken Noodle Soup
A soothing Burmese coconut chicken noodle soup rich with aromatic spices and silky coconut milk, perfect for a comforting meal. This asian-inspired soups ready in about 55 minutes pairs bone-in chicken thighs, coconut milk, rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb bone-in chicken thighs
- 2 cups coconut milk
- 6 oz rice noodles
- 1, bruised lemongrass stalk
- 1 inch, sliced fresh ginger
- 4, minced garlic cloves
- 1 medium, thinly sliced shallot
- 2 tbsp fish sauce
- 1 tsp turmeric powder
- 2 tbsp vegetable oil
- 4 cups chicken broth
- for serving lime wedges
- 1/4 cup, chopped fresh cilantro
- 2, thinly sliced green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves, 1 medium thinly sliced shallot, 1 inch sliced fresh ginger, and 1 bruised lemongrass stalk; sauté for 3-4 minutes until fragrant and shallots are translucent.
- Step 2: Add 1 lb bone-in chicken thighs and sear them for 5 minutes on each side until lightly browned.
- Step 3: Stir in 1 tsp turmeric powder and 2 tbsp fish sauce, coating the chicken and aromatics evenly.
- Step 4: Pour in 4 cups chicken broth and 2 cups coconut milk, bring to a gentle simmer. Cover and cook for 30 minutes until chicken is tender.
- Step 5: Meanwhile, soak 6 oz rice noodles in warm water for 10 minutes until pliable, then drain.
- Step 6: Remove chicken from the pot, shred the meat and discard bones; return shredded chicken to the pot.
- Step 7: Add drained rice noodles and cook for 3-4 minutes until noodles are soft and heated through.
- Step 8: Ladle soup into bowls and garnish with 1/4 cup chopped fresh cilantro, 2 thinly sliced green onions, and lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Braised Burmese Chicken Noodle Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Braised Burmese Chicken Noodle Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Coconut Braised Burmese Chicken Noodle Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Braised Burmese Chicken Noodle Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Braised Burmese Chicken Noodle Soup?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
