Updated: Nov 19, 2020
Myanmar Coconut Noodle Soup Recipe
1 cup of yellow chickpeas
3 small onions
2 medium onions
1 tsp fish sauce
1 cup cubed chicken
1 can of coconut milk
½ tsp turmeric
1 ½ tbs chili powder
6 cloves garlic
5 stalks of spring onion
2 tbs oil
1 packet noodles (linguini, etc.)
½ tsp salt
½ tsp ginger
1 tbs sugar
4 cups water
3 tbs chili flakes
Soak the chickpeas with a pinch of salt for about 20 minutes.
Peel the onions and set them aside.
Cut 1 medium onion into strips and fry it until it becomes crispy. Set aside.
Mince the garlic, the chili and the ginger together. Also set them aside.
Boil the chickpeas for about 20 minutes, then let them cool.
Then, puree them.
Boil the eggs until they are hard-boiled. Set them aside.
Sautee the minced garlic, chili, and ginger that you previously set aside.
Add chili powder and turmeric powder.
Add the chicken cubes with the fish sauce until it turns brown.
Add coconut milk.
Add the salt and sugar.
Cook until the fragrance of the coconut milk dominates the dish. This is the chicken curry.
Add water to the mixture, stirring occasionally.
Add in the chickpea puree.
Add in the small onions.
Boil the noodle soup until the onions become translucent. You’ve got the soup!
Chop up the hard-boiled eggs into slices and put them in a small bowl.
Cut the spring onions, the remaining onion and the lemon. Put them in another small platter.
Cook the noodles according to the instructions on the packet.
Enjoy your tasty coconut noodle soup!
How to enjoy it:
Get a bowl of noodles. Pour the soup inside. Add the onions, a slice of lemon, the chili flakes, the egg slices, and enjoy!