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    Burmese Chicken Curry Noodle Bowls with Broth

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    Author
    Pixicook editorial team
    clock-icon90 minutes

    A flavorful and comforting Burmese dish featuring chicken curry, aromatic broth, and rice noodles garnished with various toppings.

    Intermediate

    Ingredients for Burmese Chicken Curry Noodle Bowls with Broth

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Chicken, cut into pieces, rinsed

    0 lb

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    Water

    cups

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    Ginger

    slices

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    Shallots, quartered

    each

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    Garlic, smashed

    cloves

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    Peanut Oil

    cups

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    Turmeric

    teaspoons

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    Shallots, minced

    cups

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    Garlic, minced

    tablespoons

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    Water

    cups

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    Fish Sauce

    tablespoons

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    Salt, or to taste

    teaspoons

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    Basic Chicken Broth, or store-bought

    cups

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    Round Rice Noodles, fresh

    0 lb

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    Shallot Oil

    tablespoons

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    Toasted Chickpea Flour

    cups

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    Fried Shallots

    tablespoons

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    Chopped Roasted Peanuts, ground finer

    tablespoons

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    Hen Eggs, hard-boiled and cut into slices (optional)

    each

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    Limes, cut into wedges

    each

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    Red Chile Powder

    to taste

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    Coriander, chopped

    cups

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    Fried Noodles

    cups

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    Fish Balls, (optional)

    each

    Substitute chevron-down

    Scallion Greens, minced

    tablespoons

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