Burmese Noodle Bowl AKA fork and spoon soup

barbara lentz

By
@blentz8

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


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Rating:

Comments:

Serves:

4

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 medium
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 large
eggs boiled and chopped
1
lime juiced
1/4 c
fresh cilantro chopped
1 medium
red onion sliced

Directions Step-By-Step

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

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian