Panthay Khawswey (Burmese Chicken Stew) Recipe

Name: Panthay Khawswey (Burmese Chicken Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt to taste; 1 (8 ounce) package rice vermicelli; 3 tablespoons vegetable oil, or more if needed; 1 cup chopped onions; 6 cloves garlic, crushed, or more to taste; 1 (1 inch) piece ginger, crushed; 1/2 teaspoon ground turmeric; 2 cups diced chicken; 1 tablespoon fish sauce; 1 tablespoon chili powder, or to taste; 1/2 cup water, or more if needed; 3 cups milk; 1 (14 ounce) can coconut milk; 1/3 cup chickpea flour; 1/4 cup chopped green onions (optional); 1/4 cup chopped fresh cilantro (optional)

Servings: persons

salt to taste
1 (8 ounce) package rice vermicelli
3 tablespoons vegetable oil, or more if needed
1 cup chopped onions
6 cloves garlic, crushed, or more to taste
1 (1 inch) piece ginger, crushed
1/2 teaspoon ground turmeric
2 cups diced chicken
1 tablespoon fish sauce
1 tablespoon chili powder, or to taste
1/2 cup water, or more if needed
3 cups milk
1 (14 ounce) can coconut milk
1/3 cup chickpea flour
1/4 cup chopped green onions (optional)
1/4 cup chopped fresh cilantro (optional)

1
Fill a saucepan with lightly salted water and bring to a rolling boil; stir in vermicelli noodles and cook, uncovered, stirring occasionally, until the noodles are tender yet firm to the bite, 4 to 5 minutes. Drain.
2
Heat oil in a large pot over medium heat; add onions, garlic, ginger, and turmeric. Cook and stir until onions start to brown, about 5 minutes. Stir in chicken, fish sauce, chile powder, and salt. Add a tablespoon or two of water if mixture looks dry or starts to stick. Cook until chicken is tender and no longer pink, about 5 minutes.
3
Pour milk and coconut milk into the pot. Bring the soup to a boil; reduce heat, and simmer, uncovered, stirring frequently, about 5 minutes.
4
Combine 1/2 cup water and chickpea flour in a small bowl. Add chickpea flour mixture to the soup a few tablespoons at a time; stir thoroughly between each addition to avoid lumps. Simmer until slightly thickened, 5 to 10 minutes.
5
Place cooled vermicelli noodles into servings bowls. Ladle soup over the noodles, and garnish with green onions and cilantro.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: salt to taste, 1 (8 ounce) package rice vermicelli, 3 tablespoons vegetable oil, or more if needed, 1 cup chopped onions, and more.

Yes, Panthay Khawswey (Burmese Chicken Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panthay Khawswey (Burmese Chicken Stew)

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