Indonesian•comfort

Burmese Coconut Chickpeas Noodle Soup (Ohn-No Khao Soi)

What To Cook Today recipe - Malaysian/Indonesian

Ingredients

Quantities are shown as originally provided.

1 lb of fresh egg noodles (, blanched in boiling water)
2 lbs boneless skinless chicken thighs (, cubed)
6 Tbsp fish sauce
1/4 cup oil
1 large onion ((diced))
4 cloves garlic ((peeled and grated))
1/2 Tbsp fresh ginger ((peeled and grated))
1/2 tsp turmeric powder
1 Tbsp chili flakes
1/2 cup chickpea flour or besan flour or gram flour + 1/2 cup water
6 cup chicken stock
1 1/3 cups coconut milk
4 hard-boiled eggs (, peeled and sliced)
2 green onions ((thinly sliced))
1 medium onion (, finely sliced)
1/2 cup chopped coriander leaves
2 limes (, quartered)
1/2 cup chili flakes
1 cup fresh bean sprouts ((blanch in hot water briefly if you prefer. I like them raw))
12 oz (350 g) fresh egg noodles, deep-fried in oil until crispy, drained on paper towel, cooled and crumbled by hand into bite-size pieces
Fish sauce

1
Add chicken stock to the pan and bring to the boil. Reduce heat, cover and simmer for a further 10 minutes and the chicken is cooked through. Add coconut milk and continue to simmer for another 10 minutes.Stir in chickpea flour paste until the soup thickens slightly
2
Marinate chicken with fish sauce for at least 15 minutes. Heat oil in large pot, saute onion, garlic, ginger and turmeric for 5 minutes. Stir in chicken and chili flakes. Cover and cook over medium-low heat for 10 minutes. Stir occasionally to prevent chicken sticking to pot. Meanwhile, add chickpea flour to water and whisk to remove lumps
3
Arrange each garnishing item on a separate plate on the table around a central bowl of chicken and coconut chickpeas soup. To serve, take a portion of fresh noodles and a generous helping of soup, add a little of each garnishing (a dash of fish sauce if desired)