Panthay Khawswey (Burmese Chicken Stew)

Growing up in Hawaii means experiencing the people, traditions, and cuisines from all over the Pacific. Locally-printed cookbooks abound, in which family favorites are shared from one culture to another. One of my most treasured local cookbook gems is a small, stapled-together collection of traditional recipes from a Burmese immigrant to Hawaii. This Panthay Khawswey, adapted from that cookbook, is a hearty noodle stew the Burmese have been known to enjoy for breakfast, lunch, or dinner.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 304 Calories

Ingredients

• 3 cups milk
• salt to taste
• 1 (14 ounce) can coconut milk
• ½ teaspoon ground turmeric
• 1 cup chopped onions
• 1 tablespoon chili powder, or to taste
• 2 cups diced chicken
• 1 tablespoon fish sauce
• ½ cup water, or more if needed
• ¼ cup chopped fresh cilantro (Optional)
• ¼ cup chopped green onions (Optional)
• 6 cloves garlic, crushed, or more to taste
• 1 (8 ounce) package rice vermicelli
• 1 (1 inch) piece ginger, crushed
• 3 tablespoons vegetable oil, or more if needed
• ⅓ cup chickpea flour

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Place cooled vermicelli noodles into servings bowls. Ladle soup over the noodles, and garnish with green onions and cilantro.