Burmese Chicken and Coconut Soup

Burmese Chicken & Coconut Soup

lactose free meat

500 g chicken breast
1 pack Mie noodles
½ small onion, chopped
1 ½ onions, half rings
1 Thai chili, chopped
400 ml coconut milk
1 cm ginger, peeled and grated
3 garlic cloves, chopped
1 ½ l veggie stock
1 lemongrass stalk
3 tbs dried garlic flakes
2 tbs water
Salt & pepper
4 tbs wheat flour
4 tbs neutral oil
1 tsp tumeric
3 tsp paprika powder
1 tsp cayenne pepper
Fresh coriander / cilantro

Like many burmese dishes this soup is quite basic. But basic means it tastes fantastic.
You´ll find this soup in the whole country eaten by local people. Next to the national dish Mohinga this soup is also very popular. In Myanmar the locals use all parts of the chicken to cook this soup. The bones will give this dish more flavor.

Soak garlic flakes in 2 tbs water.
Soak Mie noodles in warm water for 10 minutes.
Cut chicken breast in thin slices and toss with cayenne pepper, paprika powder and flour.
Heat a pan and add oil. Fry chilis, chopped onions and chicken dice mix on high heat.
Add veggie stock, coconut milk, ginger and lemongrass.
Bring to a simmer and reduce heat. Boil noodles for 3 minutes.
Heat a wok or pan and add a bit oil. Fry noodles and soaked garlic for 5 minutes.
Season soup with salt and pepper and serve with fried noodles and fresh coriander leaves.

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