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burmese noodle bowl aka fork and spoon soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Another comfort soup that is hearty and delicious. Freezes well too.

►
yield 4 serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For burmese noodle bowl aka fork and spoon soup

  • 2 md
    onions
  • 4 clove
    garlic
  • 1 tsp
    ginger grated
  • 1 tsp
    shrimp paste
  • 1 Tbsp
    water
  • 2 Tbsp
    canola oil
  • 1 tsp
    sesame oil
  • 1/2 tsp
    turmeric
  • 1 1/2 lb
    boneless skinless chicken thighs
  • 14 oz
    can coconut milk
  • 8 oz
    rice noodles
  • 3 lg
    eggs boiled and chopped
  • 1
    lime juiced
  • 1/4 c
    fresh cilantro chopped
  • 1 md
    red onion sliced

How To Make burmese noodle bowl aka fork and spoon soup

  • 1
    Place the onions, garlic, ginger, shrimp paste and water into a food processor and pulse into a smooth paste.
  • 2
    Chop the chicken into bite size pieces. Add the canola and sesame oil to a Dutch oven. Add the onion paste and cook a couple of minutes. Stir in the turmeric. Add the chicken and saute 2 to 3 minutes.
  • 3
    Add the coconut milk and 1 cup water bring to a boil and reduce heat to low and simmer covered for 20 minutes. Meanwhile cook the rice noodles according to directions on package. Drain well.
  • 4
    Add the noodles to the soup. Add the chopped egg and lime juice. Garnish with cilantro and red onion
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