Chicken Coconut Noodle Soup (Ohn No Khauk Swe)

Ingredients

• 3 tablespoons fish sauce
• 3 tablespoons low-sodium soy sauce
• 3 garlic cloves, chopped
• 2 tablespoons peeled, grated fresh ginger
• 2 teaspoons ground turmeric
• 2 pounds boneless breasts or chicken thighs, cut into 1-inch pieces
• 3 tablespoons vegetable oil
• + 14 more ingredients
• • 2 medium onions, chopped (2 cups)
  • 2 teaspoons paprika
  • 3 (13 ½-ounce) cans unsweetened lite coconut milk
  • 5 cups reduced-sodium chicken broth
  • ½ chickpea flour or all-purpose flour
  • whole 1 pound dried thin Chinese egg noodles (like chow mein noodles)
  • Garnishes
  • 6 hard-cooked eggs, peeled and cut crosswise into ¼-inch-thick slices
  • 4 tablespoons ground dried red chiles, pan-roasted until dark and fragrant
  • 1 large sweet onion, cut into halves, then cut into thin crescents, and soaked in water
  • 2 green onions, chopped
  • 1 cup roughly chopped cilantro
  • 2 limes, quartered
  • Fish sauce

1. Combine fish sauce, soy sauce, garlic, ginger and turmeric in a medium bowl. Add chicken and toss well to coat. Set aside. 2. Heat oil in a Dutch oven over medium-high heat until hot but not smoking. Add onions and saute until soft and translucent, 3 to 4 minutes. Add paprika and mix until oni...

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