Coconut Chicken Noodle Soup (ohn no khao swè)

DIRECTIONS

Step 1: Cook the Chicken

1. Knead the chicken together with the fish sauce, turmeric and a pinch of salt.
2. Place a medium saucepan over medium-high heat and add the oil.
3. Put the finely chopped onions in after the oil is heated. Stir often until onion is softened and translucent.
4. Add the finely chopped garlic and stirred for 1 more minute.
5. Stir in the paprika, then the chicken. Cook, stirring often, until the inside of chicken cubes are cooked.

Step 2: Make Chicken Coconut Soup

1. In a large pot, boil the chicken broth.
2. Whisk the chickpea flour in 1/2 cup warm water until smooth and stir into the broth once the broth is boil. Stir often until the broth is boiling again.
3. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat.
4. Add the shallot lobes and simmer until just cooked through.
5. Add half of thinly sliced egg and stir.
6. Season to taste.

Step 3: Cook Noodle

1. Bring a large pot of salted water to a boil.
2. Add noddles and cook until tender.
3. Drain and rinse in cold water
4. Drizzle a little oil and mix to keep the noodles from sticking

To serve, place a handful of noodles in a bowl and ladle on a generous amount of coconut chicken soup. Garnish as desired with hard-boiled egg, red chili power, soaked onion, lime, fish sauce, and fried noodles.