Description
My beautiful wife is Burmese. Her grandmother made this delicious soup for me and I have been hooked ever since. I was inspired and feeling adventurous one day and decided to make it myself. Not as good as Grandma’s, but it works when she is not around.
Ingredients
- ½ onion, chopped
- 1 (1 inch) piece fresh ginger root, peeled and chopped
- 2 cloves garlic, chopped
- ¼ 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 ½ onions, halved and thinly sliced
- ½ teaspoon ground turmeric
- 2 teaspoons paprika
- ½ 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 (Optional)
- 1 cup crispy fried rice noodles (Optional)
- 1 pinch curry powder, or to taste (Optional)
Instructions
- Place 1/2 chopped onion
- ginger
- garlic
- and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
- Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl
- whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
- Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook
- stirring frequently
- until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent
- about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown
- 15 to 20 minutes more. Stir in the turmeric
- paprika
- and cayenne pepper.
- In a medium stockpot
- combine cooked chicken and any juices that have accumulated
- browned onions
- onion and ginger puree
- and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture
- stirring quickly so that the flour doesn’t clump.
- Bring the pot to a boil; reduce the heat to low and simmer
- uncovered
- for 15 minutes.
- Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges
- green onions
- hard-cooked eggs
- cilantro
- fish sauce
- fried noodles
- and curry powder.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 5