Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Heat the oil in a large, sturdy pan over a medium-low heat and cook the onions, ginger, chilli and garlic for 10 minutes until soft and just golden.
Add the chicken followed by the paprika, turmeric and fish sauce. Keep stirring until the surface of chicken has turned white.
Add the stock and cook for a further 10 minutes over a medium heat before adding the coconut milk and whole shallots. Reduce the heat to low and cook for a further 15-20 minutes or until the chicken is meltingly tender.
Whisk 500ml of just-boiled water with the toasted chickpea flour in a jug until smooth. When the chicken and coconut broth is velvety and aromatic, gradually add the chickpea flour mixture, whisking continuously until the broth just begins to thicken – but be careful it doesn’t become too thick.
Taste and add more fish sauce to season, if needed, or a little more water if it needs to be diluted slightly. Bring to a simmer and cook gently for a further 5 minutes.
Ladle the broth into large, deep bowls along with 60-70g of cooked egg noodles each and the chicken pieces. Top with the boiled eggs, sliced shallots, spring onions, coriander, dried chillies and puffed rice noodles, if using. Squeeze over a lime wedge and serve with extra lime wedges on the side for squeezing over.