Burmese Chicken Curry Noodle Bowls with Broth

1. Prepare the Chicken

If using a whole chicken, cut it into pieces about 1-inch in size. This ensures they cook evenly. If using boneless legs and breasts, rinse them well.

2. Make the Broth

Place the chicken carcass, wings, or bones in a large pot with 8 cups of water. Add two slices of ginger, quartered shallots, and smashed garlic cloves. Bring this to a boil, then reduce to a simmer and let it cook for about an hour. The broth should be clear and aromatic, with rich flavors extracted from the bones.

3. Prepare the Curry Sauce

While the broth is simmering, heat ¼ cup of peanut oil in a large wok or wide pan over medium heat. Add ¼ teaspoon of turmeric and let it sizzle for about 30 seconds to release its color and flavor. Then, add ½ cup of minced shallots and cook until they start to soften, about 3-4 minutes. Add 2 tablespoons of minced garlic and cook for another minute until fragrant. Place the chicken pieces into the pan and cook, stirring occasionally, until they are just beginning to brown, about 7 minutes. Pour in 1 cup of water, 2 tablespoons of fish sauce, and ½ teaspoon of salt. Let this mixture simmer for about 15 minutes, or until the chicken is very tender.

4. Prepare the Noodles

Prepare your noodles. If using fresh rice noodles, boil them for about 1 minute. If using dried rice noodles, cook them for 3-5 minutes until they are al dente. Drain the noodles well to avoid them becoming mushy.

5. Toss Noodles with Shallot Oil and Chickpea Flour

Once the noodles are ready, toss them with about 2 tablespoons of shallot oil and ½ cup of toasted chickpea flour. This adds a delightful texture and flavor to the noodles.

6. Prepare Toppings

Prepare your toppings: fried shallots, chopped roasted peanuts, hard-boiled egg slices (if using), lime wedges, red chile powder, chopped coriander, and fried noodles.

7. Assemble the Bowls

To assemble the bowls, place a portion of the noodles into each serving bowl. Ladle the hot broth over the noodles, ensuring each bowl gets a generous amount. If you’re adding fish balls, place them in the broth for a few minutes until heated through. Top the bowls with fried shallots, chopped roasted peanuts, and any other toppings you prefer, such as hard-boiled egg slices, lime wedges, red chile powder, chopped coriander, and fried noodles. Sprinkle with minced scallion greens for a fresh finish.