Burmese coconut noodles with chicken
- Preparation and cooking time
- Total time
- Easy
- Serves 4 - 6
Ingredients
- 4 tbsp peanut oil
- 2 small or medium onions, finely chopped
- 50g ginger, peeled and finely chopped
- 1 green or red bird’s-eye chilli, finely chopped
- 4 garlic cloves, finely chopped
- 1kg skinless chicken thighs fillets, diced
- 3 tsp paprika
- 5 tsp ground turmeric
- 50ml fish sauce, plus extra to taste
- 1½ litres chicken stock
- 400g tin coconut milk
- 4 asian or round shallots, peeled
- 4 tbsp toasted chickpea flour
- 400g cooked egg noodles (can use dried or fresh, cooked according to pack instructions)
TOPPING
- medium-boiled eggs, halved and quartered
- asian or round shallots, peeled and sliced
- 4 spring onions, finely sliced
- coriander, chopped
- 2 limes, cut into wedges
- dried roasted chillies (optional)
- a handful flat medium rice noodles, fried in a deep fryer until puffed (optional)
Method
- STEP 1
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.
- STEP 2
Add the chicken followed by the paprika, turmeric and fish sauce. Keep stirring until the surface of chicken has turned white.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.
- STEP 6
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.