Burmese-Style Noodles with Chicken and Coconut | Williams Sonoma

Ingredients

• 2 1/2 lb. (1.25 kg) bone-in chicken thighs, skinned (about 6 large thighs)
• Kosher salt
• 1 large yellow onion, halved and thinly sliced, plus 1/2 yellow onion, chopped
• 2 heaping Tbs. peeled and chopped fresh ginger
• 2 garlic cloves, chopped
• 2 cups (16 fl. oz./500 ml) low-sodium chicken broth
• 1 Tbs. canola oil
• 3 Tbs. all-purpose flour
• 1 tsp. ground turmeric
• 1 Tbs. sweet paprika
• 1/4 tsp. cayenne pepper (optional)
• 1 can (13 1/2 fl. oz./420 ml) coconut milk, shaken well before opening
• Juice of 1 lime, plus lime wedges for serving
• 3/4 lb. (375 g) fresh Chinese wheat noodles or spaghetti
• Finely grated lime zest (optional)