Burmese Coconut Chicken Noodle Soup

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 can (13.5oz/400ml) coconut milk 1 can (13.5oz/400ml) coconut milk
• 8 oz (225g) rice noodles 8 oz (225g) rice noodles
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving
• Crispy fried onions, for garnish Crispy fried onions, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. 2.
   Add the minced garlic, grated ginger, and bruised lemongrass stalks to the pot. Cook for another 2 minutes until fragrant.
3. 3.
   Stir in the turmeric powder and paprika, coating the onions and aromatics evenly.
4. 4.
   Add the sliced chicken breasts to the pot and cook until they are no longer pink, about 5-7 minutes.
5. 5.
   Pour in the chicken broth and coconut milk, stirring well to combine. Bring the soup to a simmer.
6. 6.
   Add the rice noodles to the pot and cook according to package instructions until tender.
7. 7.
   Stir in the fish sauce, soy sauce, and lime juice. Season with salt and pepper to taste.
8. 8.
   Remove the lemongrass stalks from the soup before serving.
9. 9.
   Ladle the Burmese Coconut Chicken Noodle Soup into bowls and garnish with fresh cilantro and crispy fried onions.
10. 10.
    Serve with lime wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Rice noodles — Make sure to follow the package instructions for cooking the rice noodles as different brands may have different cooking times.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a sliced red chili to the soup.
• Customize the toppings by adding bean sprouts, sliced green onions, or chopped peanuts.
• If you prefer a thicker soup, simmer it for a few extra minutes to reduce the liquid.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
• Feel free to adjust the seasoning according to your taste preferences by adding more fish sauce, soy sauce, or lime juice.

Serving advice

Serve the Burmese Coconut Chicken Noodle Soup hot, garnished with fresh cilantro and crispy fried onions. Accompany it with lime wedges on the side for squeezing over the soup to enhance the flavors.

Presentation advice

Present the Burmese Coconut Chicken Noodle Soup in individual bowls, showcasing the vibrant yellow color of the soup. Garnish each bowl with a generous amount of fresh cilantro and a sprinkle of crispy fried onions for added visual appeal.