Coconut Noodles With Chicken (Ohn-no Kauk Swé)
1 Hour 15 Minutes
1kg of boneless chicken thigh, diced
2 small/medium white onions
4 large cloves garlic
50g of ginger
1 green/red bird eye chilli
5 tsp of ground turmeric
3 tsp of ground paprika
4 tbsp of peanut oil
1.5 litres of chicken stock
160ml of coconut milk
4 tbsp tof oasted chickpea flour
4-6 Asian shallots, peeled and whole
50-60ml of fish sauce
500ml of water
400g of cooked egg noodles (cooked from dry or fresh)
Medium-boiled eggs, halved
Asian shallots, sliced
Spring onions, finely sliced
Fresh coriander, chopped
Dried roasted chillies
Rice noodles, fried until puffed up (optional)
Fish sauce to taste
Finely chop the white onions, ginger, chilli and garlic, or blitz in a food processor. Add the peanut oil to a large, sturdy saucepan on a medium/low heat and gently cook the mixture until soft and slightly golden, around 10 minutes.
Add the diced chicken to the pan followed by the turmeric, paprika and a dash of fish sauce. Keep stirring until the surface of the chicken is white and seared.
Add the chicken stock and cook for a further 10 minutes on a medium heat, before adding the coconut milk and the whole peeled Asian shallots. Reduce the heat to low and cook for a further 15-20 minutes.
You should now have a velvety and aromatic chicken coconut broth on a low boil, which needs thickening. Boil the kettle and whisk around 500ml of boiling water with the toasted chickpea flour in a jug until smooth. Slowly add this mixture to the broth whilst stirring until it begins to thicken, being careful not to over-thicken.
Taste and add more fish sauce to season and/or more water to dilute if needed. Simmer on a low heat for a further 5 minutes while preparing your noodles and garnishes.
To serve, ladle the broth into large bowls and add 60-70g of the cooked egg noodles to each bowl followed by the chicken pieces. Garnish with the boiled eggs, sliced Asian shallots, spring onions and plenty of coriander and freshly squeezed lime. Serve extra garnishes on the side for everyone to add to taste.
To add further texture, cook flat/medium rice noodles in a deep fat fryer on a high heat until they puff up into a prawn cracker-like texture. Drain the oil off on a paper towel and garnish your coconut noodle broth with them.
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