Ohn No Khao Swè | Burmese Coconut Chicken Soup

Pat the chicken breast fillet dry and cut into bite-sized, thin strips. Peel and finely chop the shallots, garlic, and ginger. Cut the spring onions into thin rings, coarsely chop the fresh coriander, and quarter the lime.

Cook the eggs in boiling water for approx. 7–8 minutes until medium-soft to hard-boiled, then rinse with cold water, peel, and cut in half lengthwise.

In a small bowl, whisk the chickpea flour with approx. 100 ml of cold water until smooth and free of lumps.