Burmese Chicken Noodle Soup Recipe: Comforting Khow Suey Bowl

• 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons fish sauce
• 1 tablespoon coconut sugar
• 2 teaspoons paprika
• 2 teaspoons turmeric
• 1/2 teaspoon cayenne pepper
• 1 tablespoon coconut oil
• 2 medium onions, thinly sliced
• pinch of salt
• 6 cups chicken broth
• 1 (14-ounce) cans full fat coconut milk
• 2 tablespoons tapioca starch
• 1 batch homemade noodles (recipe in Paleo Soups & Stews), or 8 ounces cooked tapioca noodles
• 4–6 hard boiled eggs (1 per serving), sliced, for garnish
• chopped fresh cilantro, for garnish
• 6 lemon wedges, for serving

Instructions

1. In a medium bowl, toss the chicken with the fish sauce, coconut sugar, paprika, turmeric, and cayenne pepper until evenly coated. Set aside to marinate briefly.
2. Heat the coconut oil in a large, heavy-bottomed pot over medium-high heat. When the oil shimmers, add the sliced onions. Cook, stirring occasionally, until the onions are golden brown, about 7 to 8 minutes. Reduce heat to medium-low, add a pinch of salt, and continue cooking another 5 to 6 minutes until the onions are soft and sweet.
3. Add the seasoned chicken and any remaining marinade from the bowl to the pot and increase the heat to medium-high. Cook until the chicken is just cooked through, about 4 to 5 minutes.
4. Pour in the chicken broth and coconut milk. Bring the soup to a gentle simmer and cook for 20 minutes to meld the flavors. In a small bowl, combine 1/2 cup of the hot broth with the tapioca starch to make a smooth slurry. Stir the slurry into the soup and simmer 3 to 5 more minutes until the broth has thickened slightly.
5. Divide the prepared noodles among serving bowls and ladle the hot soup over them. Top each bowl with a sliced hard-boiled egg and chopped cilantro. Serve with a lemon wedge on the side to squeeze over the soup just before eating.