A flavorful and comforting Burmese-inspired chicken noodle soup with a creamy coconut base and vibrant garnishes.
Soak the rice noodles in hot water until softened, then drain and set aside.
Use hot but not boiling water to soak the noodles for a perfect texture.
Marinate the chicken thighs with fish sauce and let sit for 10 minutes.
Marinating enhances the flavor of the chicken.
Blend the onion, garlic, ginger, turmeric, and chilies into a smooth paste.
Add a splash of water if needed to help blend the ingredients smoothly.
Heat oil in a pot, add the spice paste, and sauté until fragrant.
Stir constantly to prevent the paste from burning.
Add the chicken to the pot and cook until lightly browned.
Ensure the chicken is evenly coated with the spice paste.
Mix chickpea flour with water to form a smooth mixture, then add to the pot.
Strain the mixture to avoid lumps in the soup.
Pour in the coconut cream and simmer until the soup thickens.
Stir occasionally to prevent the soup from sticking to the pot.
Serve the soup over the prepared noodles and garnish with lime, coriander, and eggs.
Let diners customize their bowls with garnishes to their liking.
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