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
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 boneless, skinless chicken breasts, thinly sliced 2 boneless, skinless chicken breasts, thinly sliced
• 200g rice noodles 200g rice noodles
• Salt, to taste Salt, to taste
• Toppings: crispy fried onions, fresh cilantro, lime wedges Toppings: crispy fried onions, fresh cilantro, lime wedges

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until it becomes translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Stir in the ground turmeric, ground coriander, ground cumin, and paprika. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
5. 5.
   Add the sliced chicken breasts to the pot and let them cook for about 10 minutes until they are cooked through and tender.
6. 6.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
7. 7.
   Season the soup with salt to taste.
8. 8.
   To serve, divide the cooked rice noodles among bowls. Ladle the hot soup over the noodles.
9. 9.
   Garnish each bowl with crispy fried onions, fresh cilantro, and a squeeze of lime juice.
10. 10.
    Enjoy the Burmese Coconut Chicken Noodle Soup while it's hot!

Treat your ingredients with care...

• Rice noodles — Be careful not to overcook the rice noodles as they can become mushy. Follow the package instructions and cook them until they are al dente for the best texture.
• Coconut milk — Shake the can of coconut milk well before using to ensure that the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a few slices of red chili pepper to the soup while it simmers.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water to the soup and let it simmer for a few more minutes.
• Customize the toppings to your liking by adding sliced boiled eggs, bean sprouts, or chopped scallions.
• To make the dish more filling, you can add cooked vegetables such as bok choy or spinach to the soup.
• 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 Coconut Chicken Noodle Soup hot in individual bowls. Make sure to include a spoon and chopsticks for easy eating. Provide lime wedges on the side for squeezing over the soup to enhance the flavors.

Presentation advice

To make the presentation visually appealing, arrange the toppings neatly on top of the soup. Sprinkle the crispy fried onions and fresh cilantro evenly, and place a lime wedge on the side of each bowl. The vibrant yellow color of the broth will be the star of the show.