Ohn-No-Kauk-Swe (Burmese Chicken Soup) Recipe

Ingredients

• 125 g vermicelli (4 oz)
• 440 g thin egg noodles (14 oz)
• 2 liters boiling water
• 600 g chicken thighs, cut in bite-size pieces (21 oz)
• 2 tablespoons fish sauce
• 1/4 cup chickpea flour
• 1/2 cup cold water
• 2 medium onions, chopped
• 2 large garlic cloves, chopped
• 1 1/2 teaspoons fresh turmeric, chopped (or 3/4 teaspoon ground)
• 2 teaspoons fresh ginger, chopped
• 2 medium cayenne chilies, deveined, deseeded and chopped (I retain 10-15 seeds)
• 330 ml coconut cream (11 oz)
• 2 tablespoons peanut oil
• 5 cups chicken stock
• 2 chicken stock cubes (optional ( for a stronger stock)
• 2 liters boiling water, to reheat noodles
• 1 red onion, thinly sliced
• 1/2-1 cup deep fried onions (or shallots)
• 1 lime, cut in wedges
• 1/2-1 cup coriander leaves, chopped (cilantro)
• 2 -3 tablespoons crushed dried chilies
• 2 -3 hard-boiled eggs, sliced (or cut in wedges)
• extra fish sauce