HG Cooks
Chicken Noodle Soup with Turmeric and Coconut Milk
Recipe by Milk Street Noodles
Chicken soup is a common comfort food in most cultures and the act of sipping a hot bowl is always good for the soul. This version hails from Burma but boasts ingredients and influences from neighbouring countries: chickpea flour, turmeric and ginger from India, coconut milk from Thailand and noodles from China.
Start to Finish: 1 hour, 10 minutes
Serves: 4
Ingredients
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
6 medium garlic cloves, finely grated
1 ½ tablespoons finely grated fresh ginger
2 teaspoons ground turmeric
2 teaspoons sweet paprika
½ teaspoon cayenne pepper
Kosher salt
4 tablespoons fish sauce, divided
¼ cup plus 2 tablespoons chickpea flour
4 cups low-sodium chicken broth, divided
3 tablespoons grapeseed or other neutral oil
2 large yellow onions, halved and thinly sliced
14-ounce can coconut milk (Don’t use light coconut milk, as it will result in a thin, less flavorful broth. Also, be sure to stir the coconut milk before use to recombine the fat that separates to the top with the liquid below.)
1 pound fresh Asian egg noodles
Lime wedges, to serve
Instructions
- In a medium bowl, stir together the chicken, garlic, ginger, turmeric, paprika, cayenne, 1 1/2 teaspoons salt and 1 tablespoon of the fish sauce. In a small bowl, whisk together the chickpea flour and 1 cup of the broth; set aside.
- In a large Dutch oven over medium, heat the oil until shimmering. Add the onions and ½ teaspoon of salt. Cook, stirring occasionally, until light golden brown, 12 to 15 minutes; reduce the heat if the onions are browning too quickly. Add the chicken and cook over medium, stirring occasionally, until opaque on the exterior, about 5 minutes.
- Stir in the remaining 3 cups broth, the remaining 3 tablespoons fish sauce, the coconut milk and 3 cups water. Bring to a simmer over medium-high. Whisk the chickpea flour mixture to recombine, then whisk it into the broth mixture. Return to a simmer, and cook, uncovered and stirring occasionally, until the chicken is cooked through, about 15 minutes. Off heat, taste and season with salt.
- While the soup simmers, bring a large pot of water to a boil. Add the noodles and cook, stirring occasionally, until tender. Drain in a colander to remove as much water as possible. Divide the noodles evenly among 4 serving bowls, then ladle soup over the noodles. Serve with lime wedges.
