Burmese Coconut Chicken Noodles Recipe | Authentic Noodle Soup

Name: Burmese Coconut Chicken Noodles Recipe | Authentic Noodle Soup
Ingredients: 5 tbsp oil (vegetable, sunflower or peanut), plus extra for browning the chicken; 5 medium onions, chopped; 10 garlic cloves, peeled; 2 thumb-sized pieces of ginger, peeled; 8 skinless and boneless chicken thighs, chopped into 3cm pieces; 2 tbsp paprika; 1 tsp turmeric powder; 2 tsp chilli powder; 100g creamed coconut (the solid block type), or 200ml coconut milk would work; 2 tbsp gram flour, toasted (see page 203); 600ml chicken stock; 2–3 tbsp fish sauce; 400ml cold water; 6 nests (450–500g) dried chow mein or egg noodles, cooked; 3 limes, cut into wedges; 6 hard-boiled eggs, cut in half; coriander leaves; 4 shallots, thinly sliced; 1 batch of crispy fried rice noodles (see below); chilli flakes or chilli oil; fish sauce

thehappyfoodie.co.uk

Rich, intense and soothing, this Burmese coconut chicken noodle dish is perfect for feeding a crowd.

View full recipe on thehappyfoodie.co.uk

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Ingredients

5 tbsp oil (vegetable, sunflower or peanut), plus extra for browning the chicken
5 medium onions, chopped
10 garlic cloves, peeled
2 thumb-sized pieces of ginger, peeled
8 skinless and boneless chicken thighs, chopped into 3cm pieces
2 tbsp paprika
1 tsp turmeric powder
2 tsp chilli powder
100g creamed coconut (the solid block type), or 200ml coconut milk would work
2 tbsp gram flour, toasted (see page 203)
600ml chicken stock
2–3 tbsp fish sauce
400ml cold water
6 nests (450–500g) dried chow mein or egg noodles, cooked
3 limes, cut into wedges
6 hard-boiled eggs, cut in half
coriander leaves
4 shallots, thinly sliced
1 batch of crispy fried rice noodles (see below)
chilli flakes or chilli oil
fish sauce