Chicken Coconut Noodle Soup

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Leite's Culinaria

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Ingredients

3 tablespoons fish sauce

3 tablespoons soy sauce

3 cloves garlic, chopped (1 tablespoon)

2-inch piece fresh ginger, peeled and grated (2 tablespoons)

2 teaspoons ground turmeric

2 pounds boneless chicken thighs or breasts, cut into 1-inch cubes

1/4 cup vegetable oil

2 medium yellow onions, chopped (2 cups)

2 teaspoons ground paprika

Three 13 1/2-ounce cans coconut milk (5 cups)

7 cups chicken stock

1/2 cup garbanzo bean flour, whisked into 1/2 cup warm water to make a smooth, runny paste

2 pounds fresh or 1 pound dried thin Chinese egg noodles (like chow mein noodles)

6 hard-boiled eggs, peeled and cut crosswise into 1/4-inch-thick slices

4 tablespoons ground dried red chilies, pan-roasted until dark and fragrant

1 large sweet onion, halved, cut into thin crescents, and soaked in water

2 green onions, white and green parts, chopped

1 cup cilantro sprigs

3 limes, quartered

Fish sauce

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