Burmese Chicken Noodle Soup
This soup offers Paleo eaters noodles in the bowl. For a lower-carb modification of this Paleo recipe by Chef Simone Miller omit the coconut sugar and use spira
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Cooking tools:
- Ladle
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 1¼ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 2 teaspoons paprika
- 2 teaspoons turmeric powder
- ½ teaspoon cayenne pepper
- 1 tablespoon coconut oil
- 2 medium onions, thinly sliced
- Pinch of salt
- 6 cups chicken broth
- 2 (14-ounce) cans full-fat coconut milk
- 2 tablespoons tapioca starch
- 8 ounces cooked tapioca noodles
- 4-6 hard-boiled eggs (1 per serving), sliced, for garnish
- Chopped fresh cilantro, for garnish
- 6 lemon wedges, for serving
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