Burmese-inspired Chicken Noodle Soup

Ingredients

In this adaptation, we have incorporated the flavors and ingredients of Northern European cuisine into the traditional Burmese Kyay oh. The original dish typically includes ingredients like fish sauce, lime, and cilantro, which have been replaced with ingredients commonly found in Northern European cuisine. The flavors have been adjusted to suit the Northern European palate, resulting in a milder and more comforting soup. We alse have the original recipe for Kyay oh, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts 500g (1.1 lb) boneless, skinless chicken breasts
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 250g (8.8 oz) egg noodles 250g (8.8 oz) egg noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, celery, garlic, and ginger. Sauté until the vegetables are tender.
2. 2.
   Add the chicken breasts to the pot and cook until they are no longer pink in the center.
3. 3.
   Pour in the chicken broth and add the dried thyme and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
4. 4.
   While the soup is simmering, cook the egg noodles according to the package instructions. Drain and set aside.
5. 5.
   Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   To serve, divide the cooked egg noodles among serving bowls. Ladle the hot soup over the noodles and garnish with fresh parsley.

Treat your ingredients with care...

• Chicken breasts — Ensure the chicken breasts are cooked thoroughly to an internal temperature of 165°F (74°C) for food safety.
• Egg noodles — Cook the egg noodles al dente to maintain their texture in the soup.

Tips & Tricks

• For added flavor, you can sauté the vegetables in butter instead of vegetable oil.
• Customize the soup by adding your favorite herbs and spices, such as thyme, rosemary, or paprika.
• If you prefer a spicier soup, add a pinch of chili flakes or a dash of hot sauce.
• To make the soup heartier, you can add cooked bacon or sausage slices.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Burmese-inspired Chicken Noodle Soup hot in individual bowls. Garnish with fresh parsley for a pop of color and freshness. Accompany the soup with crusty bread or rolls for a complete and satisfying meal.

Presentation advice

Present the Burmese-inspired Chicken Noodle Soup in a deep bowl, allowing the vibrant colors of the vegetables and the golden hue of the broth to shine through. Place the cooked egg noodles at the bottom of the bowl and ladle the hot soup over them. Garnish with a sprig of fresh parsley for an elegant touch.