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“My beautiful wife is Burmese. Her grandmother made this delicious soup for me and I have been hooked ever since. I was inspired and feeling adventurous one day and decided to make it myself. Not as good as Grandma’s, but it works when she is not around.”


Ingredients:


  • 1/2

    onion, chopped

  • 1 (1 inch) piece

    fresh ginger root, peeled and chopped

  • 2 cloves

    garlic, chopped

  • 1/4 cup

    water

  •  

  • 1 (16 ounce) package

    rice noodles

  • 1 quart

    lukewarm water, or as needed to cover

  •  

  • 1 pound

    boneless, skinless chicken thighs, cut into 1/2 inch cubes

  • salt and freshly ground black pepper to taste

  • 3 cups

    chicken broth, divided

  • 2 tablespoons

    chickpea flour

  • 2 tablespoons

    vegetable oil

  • 1 1/2

    onions, halved and thinly sliced

  • 1/2 teaspoon

    ground turmeric

  • 2 teaspoons

    paprika

  • 1/2 teaspoon

    cayenne pepper

  • 1 cup

    coconut milk

  •  

  • For Garnish:

  • 1

    lemon, cut into wedges

  • 4

    green onions, sliced on the bias, green and white parts

  • 2

    hard-cooked eggs, sliced

  • 1 cup

    chopped fresh cilantro

  • 1 dash

    fish sauce, or to taste

    (optional)

  • 1 cup

    crispy fried rice noodles

    (optional)

  • 1 pinch

    curry powder, or to taste

    (optional)

Directions:









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