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Burmese Chicken Coconut Noodle Soup

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PREP TIME
25 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
5 servings
Dinner Asian East And Southeast Asian
Burmese Chicken Coconut Noodle Soup
Ingredients
  • 1/2 onion, chopped
  • 1 (1 inch) piece fresh ginger root, peeled and chopped
  • 2 cloves garlic, chopped
  • 1/4 cup water
  • 1 (16 ounce) package rice noodles
  • 1 quart lukewarm water, or as needed to cover
  • 1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes
  • salt and freshly ground black pepper to taste
  • 3 cups chicken broth, divided
  • 2 tablespoons chickpea flour
  • 2 tablespoons vegetable oil
  • 1 1/2 onions, halved and thinly sliced
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 1 cup coconut milk
  • 1 lemon, cut into wedges
  • 4 green onions, sliced on the bias, green and white parts
  • 2 hard-cooked eggs, sliced
  • 1 cup chopped fresh cilantro
  • 1 dash fish sauce, or to taste
  • 1 cup crispy fried rice noodles
  • 1 pinch curry powder, or to taste
Instructions
1
Combine 1/2 of a finely chopped onion, ginger, and garlic in a blender with 1/4 cup of water to create a smooth paste. Soak rice noodles in lukewarm water for approximately 30 minutes.
2
Prepare the chicken by sprinkling a light dusting of salt and black pepper over it in a bowl, setting it aside. In another small container, whisk 1 cup of chicken broth into the chickpea flour mixture. Reserve the remaining 2 cups of chicken broth for a later stage.
3
Heat vegetable oil in a skillet over medium-high heat, then gently add the chicken pieces and cook, stirring constantly, until they are lightly browned. Remove the cooked chicken with a slotted spoon and set it aside. Reduce the heat to medium and add 1 1/2 of sliced onions to the pan, cooking and stirring until they have softened and turned translucent, about 5 minutes. Reduce the heat to medium-low and continue cooking and stirring until the onions have become very tender and dark brown, taking around 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper mixture.
4
In a medium-sized stockpot, combine the cooked chicken, its accumulated juices, browned onions, onion purée, and remaining 2 cups of chicken broth. Carefully add the chickpea flour mixture to the pot, stirring quickly so that the flour doesn't clump together.
5
Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
6
Stir in the coconut milk just until it is heated through. Divide the soaked rice noodles among 5 large soup bowls, then ladle the hot soup over them. Garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.