Ohn No Khao Swe (Coconut Chicken Noodle Soup)

Ingredients

• 1 1/2 lbs chicken thighs
• 3 cups coconut milk
• 2 cups chicken stock
• 4 shallots
• 3 cloves garlic
• 1-inch piece ginger
• 1 tbsp chili powder
• 1 tbsp turmeric
• 3 tbsp chickpea flour
• 1 lb egg noodles, cooked
• Fried noodles, hard-boiled eggs, lime wedges, and sliced onion, for serving

Instructions

1. 1Blend shallots, garlic, ginger, chili powder, and turmeric into a paste.
2. 2Fry the paste in oil until fragrant, then add chicken thighs and cook until browned.
3. 3Pour in coconut milk and chicken stock and simmer for 25-30 minutes until the chicken is tender.
4. 4Remove the chicken, shred the meat, and return it to the pot.
5. 5Whisk chickpea flour with a little water and stir into the soup to thicken slightly.
6. 6Divide cooked egg noodles among bowls and ladle the coconut broth and chicken over top.
7. 7Garnish with fried noodles, hard-boiled egg, sliced onion, and lime wedges.

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