Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

Name: Burmese Chicken-Coconut Soup (Ohn No Kyawswe)
Total time: 65
Yield: 5
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)

Recipe by Bryan Correia from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

5 servings

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½ onion, chopped
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1 (1-inch) piece fresh ginger root, peeled and chopped
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2 cloves garlic, chopped
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¼ cup water
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1 (16 ounce) package rice noodles
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1 quart lukewarm water, or as needed to cover
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1 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
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salt and freshly ground black pepper, to taste
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3 cups chicken broth, divided
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2 tablespoons chickpea flour
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2 tablespoons vegetable oil
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1 ½ onions, halved and thinly sliced

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½ teaspoon ground turmeric
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2 teaspoons paprika
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½ teaspoon cayenne pepper
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1 cup coconut milk
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1 lemon, cut into wedges
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4 green onions, sliced on the bias, green and white parts
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2 hard-cooked eggs, sliced
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1 cup chopped fresh cilantro
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1 dash fish sauce, or to taste (Optional)
•

1 cup crispy fried rice noodles (Optional)
•

1 pinch curry powder, or to taste (Optional)

Instructions

Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and purée until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in turmeric, paprika, and cayenne pepper.
In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion, and ginger purée, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that flour doesn't clump.
Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
Stir in coconut milk and cook just until heated through. Divide soaked rice noodles among 5 large soup bowls. Ladle soup over rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.