Viral Recipe: Burmese Chicken-Coconut Soup That Took Over TikTok

Burmese Chicken-Coconut Soup is a deeply comforting dish inspired by the classic flavors of Ohn No, one of Myanmar’s most iconic coconut-based preparations. Known for its golden color, fragrant spices, and silky broth, this soup strikes a rare balance: rich but not heavy, spiced but not aggressive, soothing yet full of character.

Unlike many coconut soups that rely on sweetness alone, Burmese Chicken-Coconut Soup builds flavor from the ground up. Slowly cooked onions, garlic, ginger, and turmeric form a savory backbone, while coconut milk adds body and warmth rather than overpowering creaminess. Chicken thighs gently simmer in the broth, becoming tender and flavorful, making this soup both nourishing and satisfying.

This recipe is written for home cooks who want a reliable, authentic-tasting Burmese chicken coconut soup using accessible ingredients and precise techniques. It is ideal for cool evenings, meal prep, or anytime you want a bowl of food that feels restorative without being bland.

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Ingredients

Main Soup Components

• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• 2 tablespoons neutral oil (canola or vegetable)

• 1 large yellow onion, finely chopped

• 4 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1½ teaspoons ground turmeric

• 1 teaspoon paprika

• ½ teaspoon ground coriander

• ¼–½ teaspoon cayenne pepper (adjust to taste)

• 4 cups low-sodium chicken stock

• 1 can (13.5 ounces) full-fat coconut milk, well shaken

• 1 tablespoon fish sauce

• 1 teaspoon kosher salt, plus more to taste

Optional Traditional Add-Ins

• 1 cup sliced mushrooms

• ½ cup thinly sliced carrots

• 1 tablespoon chickpea flour (for light thickening, optional)

Garnish (Recommended)

• Fresh cilantro, finely chopped

• Scallions, thinly sliced

• Lime wedges

• Crispy fried shallots or onions (optional)

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Step-by-Step Instructions

1. Soften the Aromatics

Heat the oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring frequently, until soft, translucent, and lightly golden. Properly cooked onions are essential for developing the soup’s natural sweetness.

2. Add Garlic, Ginger, and Spices

Stir in the garlic and ginger and cook for 30–45 seconds until fragrant. Add turmeric, paprika, coriander, and cayenne. Stir constantly for 30 seconds, allowing the spices to bloom in the oil without browning.

3. Cook the Chicken

Add the chicken pieces to the pot and stir to coat them thoroughly in the spice mixture. Cook for 4–5 minutes, just until the chicken turns opaque on the outside. Avoid browning; gentle heat keeps the meat tender.

4. Simmer the Soup

Pour in the chicken stock, scraping up any flavorful bits from the bottom of the pot. Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 15 minutes, allowing the flavors to meld and the chicken to cook through.

5. Incorporate Coconut Milk

Stir in the coconut milk and fish sauce. Keep the heat low and return the soup to a gentle simmer—do not boil. Simmer for 10–12 minutes, stirring occasionally, until the broth is smooth, aromatic, and cohesive.

6. Optional Thickening

For a slightly thicker, traditional texture, whisk the chickpea flour with 2 tablespoons of warm water until smooth. Stir into the soup and simmer for 3–4 minutes until lightly thickened.

7. Season and Finish

Taste the soup and adjust seasoning with additional salt or fish sauce as needed. The final flavor should be savory, gently spiced, and rounded by coconut richness.

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Expert Tips & Variations

Professional Cooking Tips

• Use chicken thighs rather than breasts for juicier texture and better flavor.

• Keep the heat gentle after adding coconut milk to prevent curdling.

• Bloom spices briefly in oil to unlock aroma without bitterness.

Ingredient Substitutions

Dietary Variations

• Gluten-Free: Naturally gluten-free as written

• Dairy-Free: Coconut milk replaces dairy entirely

• Lighter Version: Use light coconut milk and reduce oil to 1 tablespoon

• Vegetarian Option: Replace chicken with tofu and mushrooms, use vegetable stock, omit fish sauce

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Serving Suggestions

Burmese Chicken-Coconut Soup can be enjoyed on its own or made more substantial with simple accompaniments:

• Serve over steamed jasmine rice or rice noodles

• Pair with warm flatbread or crusty bread for dipping

• Finish with fresh lime juice just before serving to brighten the richness

• Add garnishes at the table for contrast in texture and freshness

Serve the soup hot but not boiling, allowing the coconut aroma and spices to remain balanced and fragrant.

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Storage & Make-Ahead Notes

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator

• Reheating: Reheat gently over low heat, stirring often. Avoid boiling to preserve texture

This soup develops even deeper flavor after resting, making it ideal for meal prep.

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Nutrition Information (Per Serving)

Based on 4 servings

• Calories: 420

• Protein: 32 g

• Fat: 28 g

• Saturated Fat: 18 g

• Carbohydrates: 12 g

• Fiber: 2 g

• Sugar: 4 g

• Sodium: 720 mg

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Why This Burmese Chicken-Coconut Soup Recipe Works

This recipe honors the essence of Burmese cooking by focusing on balance rather than excess. Aromatics build depth, spices provide warmth without overpowering heat, and coconut milk delivers richness without heaviness. Careful temperature control keeps the broth silky, while chicken thighs ensure a tender, satisfying bite.

Whether you are exploring Burmese cuisine for the first time or seeking a dependable chicken coconut soup with depth and authenticity, this Burmese Chicken-Coconut Soup recipe offers comfort, flavor, and reliability in every bowl.