Burmese Chicken Coconut Noodle Soup

Burmese Chicken Coconut Noodle Soup
Ohn No Khauk Swe
6 to 8 servings

3 tablespoons fish sauce
3 tablespoons soy sauce
3 cloves garlic, chopped
2 tablespoons minced ginger
2 teaspoons ground turmeric
~2 pounds boneless chicken, cubed
1 large onion, chopped
2 teaspoons ground paprika
1 can coconut milk
4 cups chicken stock
1/2 cup garbanzo or lima bean flour whisked into 1/2 cup warm water to make a
smooth, runny paste
1 pound dried thin Chinese egg noodles, or any other noodle, cooked
Juice of 2 limes

Garnishes
6 hard-boiled eggs, peeled sliced
Slices chile, scallion, cilantro, etc

1. In a medium bowl, combine the fish sauce, soy sauce, garlic, ginger, and
turmeric. Add the chicken and mix well. Set aside.

2. In a medium heavy-bottomed pot or Dutch oven, cook the onions until soft and
translucent, 3 to 4 minutes. Add the paprika and mix until the onions are well
coated.

3. Add the chicken and raise the heat to medium-high. Stir and cook until the
chicken is no longer pink, 4 to 5 minutes. Add the coconut milk and stock and
bring to a gentle boil, stirring constantly to prevent the mixture from
curdling. Reduce the heat to medium-low, cover, and simmer gently for 20
minutes.

4. Stir in the garbanzo bean flour paste and return to a boil. Simmer over
medium-low heat until the sauce is thick like heavy cream, 5 to 10 minutes.
Adjust the consistency with more stock for a thinner gravy or more garbanzo
bean flour for a thicker gravy.

5. Mix in the noodles and serve. Garnish with eggs, chilies, onions, cilantro,
limes, and fish sauce as desired.

Burmese Noodles

Burmese Noodles
Serves 6

Curry paste
1 onion, chopped
4 large garlic cloves
Thumb of ginger root, peeled
2 teaspoon paprika
1 teaspoon turmeric
4 red bird chilies or 2 teaspoon red pepper flakes

8oz sliced mushrooms
1 lbs pork, sliced
16oz fresh Chinese noodles or dried fettuccine
2/3 cup chopped roasted peanuts
1 large tomato, seeded and chopped into 1/2 inch pieces
1 can lite coconut milk
3 handful of snow peas, trimmed
4 scallions, cut into 1 inch pieces
4 Tablespoons soy sauce
Cilantro and basil

Use food processor to make the curry ingredients into a thick paste.

Heat the oil in a wok until it's hot, and add the curry paste and pork.
Cook on high heat for 30 seconds, then turn heat down to medium and cook
for 15 minutes, stirring frequently. Add a little water if it starts to
stick. After 15 minutes, raise the heat and add the tomato coconut milk.
Simmer for a minute, then add the mushrooms, snow peas, scallions, and
soy.

Cook the noodles until tender and drain. Add them to the mixture in the
wok and lift and mix the noodles until they are covered with the sauce.
Top with peanuts and herbs.