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Seriously Asian: Burmese Chicken-Coconut Soup Recipe

Name: Seriously Asian: Burmese Chicken-Coconut Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: Asian
Ingredients: 1 1/2 medium onions, finely sliced in half-rings; 1 cup coconut milk; 1 pound chicken thighs, bone-in with skin attached, hacked into 1/2 inch chunks; 1-inch piece of fresh ginger, peeled and chopped; 1/2 medium onion, chopped; 1/2 teaspoon cayenne pepper; 1/2 teaspoon turmeric; 12 to 16 ounces lo-mein, rice, or pasta noodles; 2 cloves garlic, chopped; 2 hard boiled eggs, cut crosswise into slices; 2 tablespoons chickpea and/or fava flour; 2 tablespoons vegetable oil; 2 teaspoons paprika; 3 cups chicken broth; 4 scallions, cut into thin rounds; For the curry soup; For the garnishes; For the noodles; Lime or lemon wedges; roasted chili powder; Salt and freshly ground pepper

Category
Soup
Cusine
Asian

What do you need?

How to make?

Ingredients

For the curry soup

1/2 medium onion, chopped

1 1/2 medium onions, finely sliced in half-rings

1-inch piece of fresh ginger, peeled and chopped

2 cloves garlic, chopped

1 pound chicken thighs, bone-in with skin attached, hacked into 1/2 inch chunks

Salt and freshly ground pepper

2 tablespoons chickpea and/or fava flour

3 cups chicken broth

2 tablespoons vegetable oil

1/2 teaspoon cayenne pepper

2 teaspoons paprika

1/2 teaspoon turmeric

1 cup coconut milk

For the noodles

12 to 16 ounces lo-mein, rice, or pasta noodles

For the garnishes

Lime or lemon wedges

4 scallions, cut into thin rounds

2 hard boiled eggs, cut crosswise into slices

roasted chili powder

Directions

Place the chopped onion, ginger, garlic, and 4 tablespoons of water into a blender. Puree until smooth. Spread the cut-up chicken out on a plate. Sprinkle lightly with salt and pepper and let sit. Place the flour in a bowl. Slowly add 1 cup of the chicken broth to mix well. Heat a skillet over medium-high heat and add the oil. When the oil is hot, toss in the chicken and stir-fry until lightly browned. Some of the fat will render from the chicken skin. Remove the chicken with a slotted spoon. Add the sliced onions to the pan and cook slowly, allowing the onions to caramelize over the course of five to seven minutes. Towards the end of that time when the onions are beginning to brown, add the turmeric and paprika. In a pot suited for soups, add the chicken along with the juices that will have settled, the sautéed onions, the onion and ginger puree, and the remaining 2 cups of chicken broth. Carefully add the chickpea flour and broth mixture, mixing quickly so that the flour won't clump. Bring the pot to a boil, then reduce the heat to low and simmer gently, uncovered, for 15 minutes. Season to taste with more salt, if needed. Add the coconut milk. Stir to mix and return to a simmer. Serve with noodles and garnishes as desired.