Burmese Coconut Noodles Recipe

Name: Burmese Coconut Noodles Recipe
Total time: 45 min
Ingredients: 4 tbsp peanut oil; 2 small or medium onions finely chopped; 50g ginger peeled and finely chopped; 1 green or red bird’s-eye chilli finely chopped; 4 garlic cloves finely chopped; 1kg skinless chicken thighs fillets diced; 3 tsp paprika; 5 tsp ground turmeric; 50ml fish sauce plus extra to taste; 1½ litres chicken stock; 400g tin coconut milk; 4 asian or round shallots peeled; 4 tbsp toasted chickpea flour; 400g cooked egg noodles (can use dried or fresh, cooked according to pack instructions); medium-boiled eggs halved and quartered; asian or round shallots peeled and sliced; 4 spring onions finely sliced; coriander chopped; 2 limes cut into wedges; dried roasted chillies (optional); a handful flat medium rice noodles fried in a deep fryer until puffed (optional)

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This recipe for ohn-no kauk swé, a brothy, coconut-laced dish with chilli, ginger, paprika and fish sauce, comes from Burmese restaurant Laphet.

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Ingredients

4 tbsp peanut oil
2 small or medium onions finely chopped
50g ginger peeled and finely chopped
1 green or red bird’s-eye chilli finely chopped
4 garlic cloves finely chopped
1kg skinless chicken thighs fillets diced
3 tsp paprika
5 tsp ground turmeric
50ml fish sauce plus extra to taste
1½ litres chicken stock
400g tin coconut milk
4 asian or round shallots peeled
4 tbsp toasted chickpea flour
400g cooked egg noodles (can use dried or fresh, cooked according to pack instructions)
medium-boiled eggs halved and quartered
asian or round shallots peeled and sliced
4 spring onions finely sliced
coriander chopped
2 limes cut into wedges
dried roasted chillies (optional)
a handful flat medium rice noodles fried in a deep fryer until puffed (optional)