Seriously Asian: Burmese Chicken-Coconut Soup

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For the curry soup

1/2 medium onion, chopped

1 1/2 medium onions, finely sliced in half-rings

1-inch piece of fresh ginger, peeled and chopped

2 cloves garlic, chopped

1 pound chicken thighs, bone-in with skin attached, hacked into 1/2 inch chunks

Salt and freshly ground pepper

2 tablespoons chickpea and/or fava flour

3 cups chicken broth

2 tablespoons vegetable oil

1/2 teaspoon cayenne pepper

2 teaspoons paprika

1/2 teaspoon turmeric

1 cup coconut milk

For the noodles

12 to 16 ounces lo-mein, rice, or pasta noodles

For the garnishes

Lime or lemon wedges

4 scallions, cut into thin rounds

2 hard boiled eggs, cut crosswise into slices

roasted chili powder

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