Burmese-Style Noodles with Chicken and Coconut

Name: Burmese-Style Noodles with Chicken and Coconut
Total time: 310 min
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)

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Burmese-Style Noodles with Chicken and Coconut Coconut milk adds a subtle richness to these Burmese-inspired noodles, while lime juice and zest add bright

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