Burmese Coconut Noodle Soup
2 tablespoons chickpea flour 8 ounces (or two) chicken breasts,
cut into small cubes
Salt to taste
1⁄4 teaspoon turmeric powder
1⁄2 teaspoon paprika
3 cloves garlic, minced
2 teaspoons grated ginger 2 tablespoons oil
1 medium onion, diced
2 cups chicken stock
1 tablespoon fish sauce
1 teaspoon sugar
1 cup coconut milk
8-10 pearl onions
2 egg noodle bundles, cooked per
package instructions
SHALLOT FRITTERS
1⁄2 cup all purpose flour
1⁄4 cup rice flour
Pinch of salt and turmeric powder 3 shallots, thinly sliced TOPPINGS AND GARNISHES
4 eggs, boiled for 6 minutes
2 tablespoons chili flakes, lightly roasted
Handful of cilantro, chopped 1 lime, quartered
Instructions: Chickpea flour slurry
Let the chickpea flour dissolve completely in 1⁄2 cup of cold water and sit for 15 minutes. Whisk the slurry right before pouring into the pot.
Marinating the chicken
Massage and marinate the chicken with salt, turmeric powder, paprika, minced garlic and grated ginger for 30 minutes.
Making the soup
Heat oil in a soup pot over medium heat and sauté the onions till caramelized. Add the chicken and cook until lightly browned and fragrant. Add stock; season with fish sauce and sugar. Bring the heat up to a boil, then reduce it to slow simmer, for 10 minutes.
Slowly pour the chickpea flour slurry. Stir the soup thoroughly as you pour and after adding the slurry. Simmer the soup, stirring occasionally, until thick and smooth, for about 5 minutes. Add coconut milk and pearl onions. Cook another 5 minutes.
Shallot fritters
Mix both flours with salt and turmeric powder in a bowl. Add icy-cold water little by little until the batter is thin. Fold in the shallots. Deep-fry them in small clusters till golden, for 2-3 minutes per side. Cool on a rack.
Assembly
Add a pile of noodles in a bowl. Ladle the soup, with chicken and pearl onions, over the noodles. Top with halved eggs, chopped cilantro, roasted chili flakes and crispy shallot fritters. Squeeze lime juice and enjoy.
Makes 2-3 servings