Burmese Noodle Bowl AKA fork and spoon soup

barbara lentz

By
@blentz8

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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Place the onions, garlic, ginger, shrimp paste and water into a food processor and pulse into a smooth paste.
2Chop 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.
3Add 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.
4Add 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