Entree: Myanmar – Shan State Cuisine – ရှမ်းခေါက်ဆွဲ ➤ Shan khauk swe (Shan-style thin rice noodles in a light savory chicken and tomato broth finished with garlic-turmeric oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 8 oz (225 g) thin rice noodles
- 3 boneless skinless chicken thighs, approx. 5.5 oz (155 g) each
- 1 tbsp (15 ml) vegetable oil
- 3 cloves garlic, minced
- 1 medium shallot, thinly sliced
- 2 medium tomatoes, diced (about 1 1/2 cups / 360 g)
- 1 tsp (2 g) ground turmeric
- 4 cups (960 ml) chicken stock
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) sugar
- Salt to taste
- 3 tbsp (45 ml) neutral oil (for garlic oil)
- 4 cloves garlic, thinly sliced (for frying)
- 1/4 tsp (0.5 g) ground turmeric (for garlic oil)
- 1/4 cup (15 g) fried shallots or crispy shallot bits
- 2 scallions, thinly sliced
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a medium pot over medium heat. Add minced garlic and sliced shallot and sauté until soft and fragrant, about 2–3 minutes.
2. Add diced tomatoes and 1 tsp (2 g) turmeric; cook until tomatoes break down and oil begins to separate, about 5 minutes.
3. Pour in 4 cups (960 ml) chicken stock, add fish sauce and sugar, and bring to a gentle simmer.
4. Add the chicken thighs to the simmering broth and poach until cooked through, 12–15 minutes. Remove the thighs, reserve the broth, and shred the chicken with two forks.
5. While the chicken poaches, prepare the garlic-turmeric oil: heat 3 tbsp (45 ml) neutral oil in a small skillet over medium-low. Add the thinly sliced garlic and fry until golden and crisp, about 2–3 minutes; remove with a slotted spoon. Stir 1/4 tsp (0.5 g) turmeric into the remaining hot oil briefly, then remove from heat.
6. Bring a separate pot of water to a boil and cook the rice noodles according to package instructions until just tender; drain and rinse under cool water to stop cooking.
7. Taste the broth and adjust seasoning with salt or additional fish sauce. Return shredded chicken to the broth and warm through.
8. Divide the drained noodles among 4 bowls. Ladle hot chicken-tomato broth and shredded chicken over the noodles.
9. Drizzle each bowl with the garlic-turmeric oil, sprinkle fried garlic, fried shallots, scallions, and cilantro on top. Serve with lime wedges to squeeze over the soup.