Chickpea flour substitute in the chicken noodle soup with turmeric and coconut milk recipe

Allison C. (Q&A ID 16410)

Hi - I am wondering what the most suitable substitute for the chickpea flour is in this recipe:

Chicken Noodle Soup with Turmeric and Coconut Milk

https://www.177milkstreet.com/recipes/chicken-noodle-soup-turmeric-coconut-milk

This Burmese noodle soup incorporates culinary influences from several of its neighbors, including chickpea flour & turmeric from India & egg noodles from China

I've seen a number of different suggestions online but there doesn't seem to be a consistent answer.

Thanks!

Lynn C. (Q&A ID 662)

Hi Allison -

As mentioned in the headnote of the recipe you can omit it -

The chickpea flour helps to thicken the soup and lends a silky texture; if you prefer to omit it, just add all of the chicken broth to the soup at once. 

You could also substitute with an equal amount of cornstarch and proceed with the recipe as written.

Best,

The Milk Street Cooking Team