80 minutes
A flavorful Burmese soup made with tender chicken, rich coconut broth, and vibrant garnishes.
Bone-in Chicken Legs Or Breasts, cut into 1-inch pieces
0 lb
cups
Ginger, sliced
slices
Shallots, halved
each
teaspoons
teaspoons
Basic Chicken Broth
cups
cups
tablespoons
teaspoons
Shallots, minced
cups
Garlic, minced
tablespoons
cups
Fresh Egg Noodles
0 lb
Fish Balls
cups
Fried Noodles
cups
Hard-Cooked Eggs, sliced
each
Limes, cut into wedges
each
to taste
Shallots, thinly sliced, soaked in water for 10 minutes, drained, and squeezed dry
cups
1. Prepare chicken and broth
Start by cutting the chicken off the bones if you're using bone-in cuts. This makes the meat easier to handle and ensures it cooks uniformly. Simmer the bones with ginger and halved shallots in water for about an hour. This extracts a deep flavor, resulting in a clear, aromatic broth.
2. Marinate chicken
Chop the chicken into 1-inch pieces, then mix it with fish sauce and 0.5 teaspoon of salt. Set it aside for 20 minutes.
3. Simmer broth
While the chicken is marinating, bring your chicken broth to a simmer.
4. Prepare chickpea flour paste
Whisk the chickpea flour with 0.75 cups of water in a small bowl until smooth.
5. Build soup base
Warm a large wok or a wide heavy pot over medium heat, add peanut oil, and stir in the turmeric. Add the minced shallots and cook until they turn translucent, about 4 minutes. Add the minced garlic and cook for another 30 seconds.
6. Cook chicken
Add the marinated chicken to the pot and cook until the pieces are no longer pink.
7. Combine ingredients
Pour in the simmering broth and bring the mixture to a gentle boil. Stir in the coconut milk and the remaining salt. If you like, you can add whole shallots at this point. Let the soup simmer for about 10 minutes, allowing the flavors to blend and the broth to enrich with the coconut milk.
8. Cook noodles and fish balls
Bring a large pot of water to a boil. Cook the egg noodles according to the package instructions—about 4 minutes for fresh noodles and 7 minutes for dried. If you're using fish balls, you can add them to the boiling water along with the noodles.
9. Assemble soup
Place a generous portion of noodles in each bowl. Ladle the hot chicken sauce over the noodles, making sure to include pieces of chicken and shallots. If you want an extra layer of texture, add some fried noodles on top. Garnish each bowl with slices of hard-cooked egg, lime wedges, and a sprinkle of red chile powder. Finish with the soaked and drained shallots for a fresh, crunchy contrast.
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