Ingredients
The following ingredients have 7 Servings
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1 tablespoon chopped garlic
- 2 tablespoons freshly grated ginger
- 2 teaspoons ground turmeric
- 2 pounds boneless chicken thighs or breasts (cut into 1 inch cubes)
- 1/4 cup vegetable oil
- 2 cups chopped yellow onions
- 2 teaspoons ground paprika
- 5 cups (three 13 1/2 ounce cans) coconut milk
- 7 cups chicken stock
- 1/2 cup garbanzo bean flour
- 2 pounds fresh or 1 pound dried thin Chinese egg noodles
- 6 hard boiled eggs (peeled and cut crosswise into 1/4 inch thick slices)
- 4 tablespoons ground dried red chilies (pan roasted until fragrant)
- 1 large sweet or red onion (halved, cut into thin crescents, and soaked in water)
- 2 green onions (chopped)
- 1 cup fresh cilantro
- 3 limes (quartered)
- Fish sauce ( to taste)
Instruction
- In a medium bowl, whisk together the fish sauce, soy sauce, garlic, ginger, and turmeric. Mix in the chicken using gloved hands.
- In a large pot, drizzle oil over medium high heat. Once thoroughly heated and shimmering, add the onions. Cook, stirring often, until softened and translucent, about 3 minutes.
- Mix in the paprika, then the chicken with marinade. Cook, stirring often, until all sides of chicken are browned, 4-5 minutes.
- Stir in the coconut milk and chicken stock. Stir constantly and once it begins to boil, reduce heat to medium low. Cover and simmer, stirring occasionally, for 20 minutes.
- In a small bowl, whisk the garbanzo bean flour with 1/2 cup warm water until smooth. Stir into the soup and bring to a boil. Continue to simmer over medium low heat until slightly thickened, 5-10 minutes. If too thin, add more garbanzo bean flour mixed with water. If too thick, add a little more water. Season with fish sauce or soy sauce to taste. Keep over low heat until ready to serve.
- Bring a large pot of salted water to a boil. Add noodles and cook just until al dente, just tender. Drain and rinse with cold water. Drizzle a little oil and mix to keep the noodles from sticking.
- Divide the noodles among serving bowls. Top with the chicken coconut soup. Garnish as desired with hard boiled eggs, red chili powder, soaked onions, cilantro, lime, and fish sauce. Serve immediately.
