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Chicken Noodle Soup with Turmeric and Coconut Milk
1 hour 10 minutes 40 minutes active
The popular Burmese soup known as ohn no khao swe is a culinary melting pot featuring ingredients and influences from Burma’s neighbors, including chickpea flour, turmeric and ginger from India; coconut milk from Thailand; and noodles from China. This is our rendition of that rich, fragrant, flavor-packed meal in a bowl. 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. We prefer thinnish Asian egg noodles, but feel free to swap in other types, such as flat rice noodles, thicker round rice noodles or even dried egg fettuccine or tagliatelle. The classic way to serve the soup is with multiple garnishes that lend even more flavor and texture. If you like, offer these on the side for diners to add as they please: fresh cilantro leaves, hard-cooked eggs, crunchy wonton strips and chili-garlic sauce.
pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
medium garlic cloves, finely grated
01In a medium bowl, stir together the chicken, garlic, ginger, turmeric, paprika, cayenne, 1½ teaspoons salt and 1 tablespoon of the fish sauce. In a small bowl, whisk together the chickpea flour and 1 cup of the broth; set aside.
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