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| Burmese Chicken-Coconut Soup (Ohn No Kyawswe) |
My beautiful wife is Burmese. Her grandmother made this delicious soup for me and I have been hooked ever since. I was inspired and feeling adventurous one day and decided to make it myself. Not as good as Grandma's, but it works when she is not around.
Ingredients :
- ½ onion, chopped
- 1 (1 inch) piece fresh ginger root, peeled and chopped
- 2 cloves garlic, chopped
- ¼ cup water
- 1 (16 ounce) package rice noodles
- 1 quart lukewarm water, or as needed to cover
- 1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes
- salt and freshly ground black pepper to taste
- 3 cups chicken broth, divided
- 2 tablespoons chickpea flour
- 2 tablespoons vegetable oil
- 1 ½ onions, halved and thinly sliced
- ½ teaspoon ground turmeric
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- 1 cup coconut milk
- 1 lemon, cut into wedges
- 4 green onions, sliced on the bias, green and white parts
- 2 hard-cooked eggs, sliced
- 1 cup chopped fresh cilantro
- 1 dash fish sauce, or to taste (optional)
- 1 cup crispy fried rice noodles (optional)
- 1 pinch curry powder, or to taste (optional)
Instructions :
| Prep : 25M | Cook : 5 M | Ready in : 1H5M |
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Notes :
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