burmese noodle bowl aka fork and spoon soup
Another comfort soup that is hearty and delicious. Freezes well too.
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 medium onions
- 4 cloves garlic
- 1 teaspoon ginger grated
- 1 teaspoon shrimp paste
- 1 tablespoon water
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
- 1/2 teaspoon turmeric
- 1 1/2 pounds boneless skinless chicken thighs
- 14 ounces can coconut milk
- 8 ounces rice noodles
- 3 large eggs boiled and chopped
- 1 - lime juiced
- 1/4 cup fresh cilantro chopped
- 1 medium red onion sliced
How To Make burmese noodle bowl aka fork and spoon soup
-
Step 1Place the onions, garlic, ginger, shrimp paste and water into a food processor and pulse into a smooth paste.
-
Step 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.
-
Step 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.
-
Step 4Add the noodles to the soup. Add the chopped egg and lime juice. Garnish with cilantro and red onion
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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