Ohn No Khao Swe (Burmese Coconut Chicken Noodles)

Method

1. Cut the chicken into 2 cm pieces, toss with the turmeric and about 30% of the fish sauce and leave for 15 min. Turmeric stains clothes and boards yellow, so take care.

   Add in this stepBoneless chicken thighs 300 gGround turmeric ½ tspFish sauce 0.6 tbsp

2. Meanwhile, cover the eggs with water in a small pot, bring to the boil over medium heat and cook for 10 min until hard-boiled. Cool them in cold water, peel and quarter.

   Add in this stepEggs 2

   medium heat

3. Roughly chop the onion, garlic and ginger and blend or pound to a smooth paste (a tablespoon of water helps). Heat the oil in a 20 cm pot over medium heat and fry the paste for 7 min, stirring often, until it turns light brown and the oil starts to seep out at the edges. This is the flavour base of the whole soup.

   Add in this stepVegetable oil 2 tbspOnion 1Garlic cloves 4Fresh ginger 15 g

   medium heat

4. Add the paprika and chili powder and stir for 30 seconds, then add the marinated chicken and cook over medium-high heat for 5 min, until no pink shows on the outside.

   Add in this stepPaprika 1 tspChili powder ½ tsp

   medium-high heat

5. Put the chickpea flour in a bowl and whisk in the water a little at a time until smooth with no lumps. Pour it into the pot with the coconut milk and the rest of the fish sauce and bring to the boil over medium heat. Turn down to medium-low heat and simmer for 15 min, scraping the bottom often with a wooden spoon, as the flour catches easily. It's done when it is as thick as a cream soup and the chicken is cooked through.

   Add in this stepChickpea flour (besan) 25 gWater 550 mlCoconut milk 300 mlFish sauce 1.4 tbsp

   medium heat→medium-low heat

6. In another pot, bring 2.5 L of water to the boil over high heat and cook the noodles for 3 min (check the packet). Drain and divide between bowls.

   Add in this stepWheat noodles (egg noodles or fresh thick noodles) 200 g

   high heat

7. Ladle plenty of soup over the noodles and top with boiled egg, thinly sliced shallot and coriander. Squeeze over lime and adjust with chili flakes and fish sauce to taste.

   Add in this stepShallot or red onion 1Coriander leaves 10 gLime 1Chili flakes (optional) to taste