Golden Burmese Coconut Noodles
Warm up your Week 44 with this aromatic Burmese classic, blending tender chicken in a silky, spice-infused coconut broth. Its unique combination of creamy textures and zesty toppings makes it an exciting alternative to your usual noodle routine.
In short
Golden Burmese Coconut Noodles takes about 40 minutes (15 min prep, 25 min cooking), serves 4 and needs 12 ingredients.
Ingredients
- Chicken thighs, diced600 g
- Coconut milk400 ml
- Chickpea flour2 tbsp
- Turmeric powder1 tsp
- Egg noodles400 g
- Shallots, minced2 pcs
- Garlic cloves, minced3 pcs
- Fresh ginger, grated1 tbsp
- Fish sauce1 tbsp
- Hard-boiled eggs2 pcs
- Lime, cut into wedges1 pc
- Fresh cilantro1 handful
Instructions
- 1
Finely mince the shallots, garlic, and ginger. If you prefer a smoother broth, you can blend these with a splash of water into a paste.
- 2
Heat oil in a large pot over medium heat. Fry the aromatic paste with turmeric for 2 minutes until fragrant, then add the diced chicken and cook until browned on all sides.
- 3
Whisk the chickpea flour with 100ml of water to create a smooth slurry. Pour this into the pot along with the coconut milk and fish sauce. Simmer gently for 15 minutes, stirring occasionally until the sauce is thick and creamy.
- 4
While the chicken is simmering, boil the egg noodles in a separate pot according to the package instructions. Drain and set aside.
- 5
Divide the noodles into four deep bowls. Ladle the golden coconut broth and chicken over the noodles. Top each bowl with half a boiled egg, fresh cilantro, and a squeeze of lime before serving.
Questions and answers
How long does Golden Burmese Coconut Noodles take?
About 40 minutes in total: 15 minutes prep and 25 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 12 ingredients: Chicken thighs, diced, Coconut milk, Chickpea flour, Turmeric powder, Egg noodles, Shallots, minced …. With Veloop you can add them all to your shopping list.
