Chicken Coconut Noodle Soup

More from this source
Leite's Culinaria


Add a comment


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

You might also like

Japanese Udon Noodle Soup
Cat Cora
Soba Noodles In Lemon-Ginger Chicken Broth
Cristina Ferrare
Chicken Noodle Soup
Bon Appetit
Chicken Ginger Soup With Noodles
The Year In Food
Quick Udon Noodle Soup
The Kitchn
Kale, White Bean, And Sweet Potato Soup
Whole Living
Miso Noodle Soup With Vegetables
The Family Dinner
Chicken Tortellini Soup
Framed Cooks
Shanghai Soup Dumplings (Xiao Long Bao)
Spoon Fork Bacon
Simple Chicken Noodle Soup Recipe
Food Republic