Hearty Chicken-Coconut Milk Noodles
A national dish of Burma modified with fewer ingredients so it’s easy enough to make. Rich and creamy soup-like meal is eaten as breakfast, lunch or dinner, or even throughout the day, by many Burmese. There have to be as many street food vendors offering “coconut milk noodles,” literally translated name, in Burma as there are McDonalds in this country. This dish is comforting and popular there.
- 3 tablespoons canola oil
- 2 boneless, skinless chicken leg quarters, ½ inch cubed
- ½ cup gram flour
- 4 tablespoons Thai red curry paste
- 1 can coconut milk
- 1 quart vegetable broth
- 12 pearl onions, peeled
- Fish sauce to taste
- Ground white pepper to taste
- 1 ½ pounds cooked wheat or gluten-free noodles
- 4 quail eggs, boiled
- 1 medium shallot, thinly sliced
- 4 sprigs cilantro
- 1 teaspoon crushed red peppers, toasted (optional)
- 1 small lime, quartered
- Sauté chicken in oil heated in a large sauce pan or Dutch oven over low-medium heat for a minute.
- Add gram flour and stir to coat chicken cubes. Cook until gram flour is slightly brown and toasted.
- Add red curry paste to the pan; mix well.
- Pour coconut milk over. Incorporate ingredients until mixture is consistent and no gram flour lumps remain. Bring to a gentle simmer.
- Combine with broth and pearl onions. Stirring a few times to prevent scorching, simmer for 20 minutes or until ingredients make up a creamy soup with chunks. Season with fish sauce and white pepper.
- Divide soup among four shallow soup bowls. Top with noodles, quail eggs, shallot, cilantro and toasted pepper flakes (optional). Squeeze lime juice over, and serve.
Serving Size: 4
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Preparation Time: 45 minutes