Burmese Coconut Chicken Noodle Soup
Burmese Coconut Chicken Noodle Soup features the delicious savory flavors of garlic, ginger, and fish sauce, with a hint of creamy coconut.
Servings: 8
Calories: 551kcal
Equipment
- Microplane to grate ginger
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts trimmed of any excess fat and cut into 1/2" pieces
- 6 cloves garlic minced
- 2 Tablespoons grated fresh ginger
- 4 Tablespoons fish sauce divided
- 2 teaspoons ground turmeric
- 2 teaspoons paprika
- 1/4 teaspoon cayenne powder or use up to 1/2 teaspoon if you want your soup spicier - it's mild with 1/4 teaspoon
- 2 teaspoons kosher salt or MSG-salt, divided
- 3 Tablespoons canola oil or other neutral-flavored cooking oil
- 2 medium yellow onions minced
- 6 Tablespoons chickpea flour optional
- 4 cups reduced-sodium chicken broth divided, see note
- 3 cups water plus more for cooking the noodles
- 14 ounce can coconut milk
- 1 pound dried noodles use rice noodles to make this soup gluten-free
- Lime wedges, cilantro, and/or chili garlic sauce optional, to serve
Instructions
- Stir together the diced chicken, minced garlic, 2 Tablespoons grated fresh ginger, 1 Tablespoon of the fish sauce, 2 teaspoons ground turmeric, 2 teaspoons paprika, 1/4 teaspoon cayenne powder, and 1 1/2 teaspoons of the kosher salt. Let it sit while you start preparing the other ingredients.
- Heat 3 Tablespoons canola oil over medium heat in a Dutch oven or large saucepan. Add the minced onions and the remaining 1/2 teaspoon of kosher salt. Cook until the onions are softened and just starting to brown. Stir in the chicken mixture, and continue to cook, stirring occasionally until the chicken is no longer pink.
- Whisk together 6 Tablespoons chickpea flour and 1 cup of the chicken broth in a small bowl. Set aside.
- Add the remaining 3 cups of chicken broth, the remaining 3 Tablespoons of fish sauce, the can of coconut milk, and 3 cups of water. Increase the heat to medium-high and bring to a boil. Once boiling, stir the chicken broth-chickpea flour mixture to recombine, then stir it into the soup. Simmer the soup, uncovered, for about 15 minutes.
- While the soup is simmering, bring another large saucepan of water to a boil. Add 1 pound dried noodles and cook until tender, but not too soft (follow the instructions on the package). Drain the noodles and rinse with cold water. Drain any excess water.
- Place your desired amount of noodles in individual bowls, then top the noodles with your desired amount of the chicken soup. Serve with lime wedges, cilantro, and/or chili-garlic sauce as desired.
- Store any leftover noodles and soup separately to prevent the noodles from becoming soggy.
Notes
If you plan to use regular chicken broth, I would suggest cutting back on the salt by half (use 1 teaspoon instead of 2 total - add half with the chicken in step 1 and half with the onions in step 3) as it ends up being quite salty with regular chicken broth.
If you are not using any chickpea flour to thicken the soup, add all of the chicken broth at once in step 4.
Nutrition
Calories: 551kcal | Carbohydrates: 52g | Protein: 33g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 1614mg | Potassium: 665mg | Fiber: 4g | Sugar: 4g | Vitamin A: 304IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 3mg
