Seriously Asian: Burmese Chicken-Coconut Soup

Name: Seriously Asian: Burmese Chicken-Coconut Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Asian
Ingredients: 454 grams chicken thighs, bone-in with skin attached, hacked into 1/2 inch chunks; 1 teaspoons cayenne pepper; 710 milliliters chicken broth; 2 Tbsps chickpea and/or fava flour; 5 servings roasted chili powder; 237 milliliters coconut milk; 2 slices hard boiled eggs, cut crosswise into slices; 1 inch fresh ginger, peeled and chopped; 2 cloves garlic, chopped; 5 servings Lime or lemon wedges; 1 mediums onion, chopped; 2 teaspoons paprika; 340 grams lo-mein, rice, or pasta noodles; 5 servings Salt and freshly ground pepper; 4 scallions, cut into thin rounds; 1 teaspoons turmeric; 2 Tbsps vegetable oil

Seriously Asian: Burmese Chicken-Coconut Soup is a dairy free main course. This recipe makes 5 servings with 599 calories, 25g of protein, and 30g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken thighs, turmeric, lemon wedges, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Place the chopped onion, ginger, garlic, and 4 tablespoons of water into a blender. Puree until smooth.

Ingredients you will need

Garlic

Ginger

Onion

Water

Equipment you will use

Blender

Spread the cut-up chicken out on a plate.

Ingredients you will need

Whole Chicken

Spread

Sprinkle lightly with salt and pepper and let sit.

Ingredients you will need

Salt And Pepper

Place the flour in a bowl. Slowly add 1 cup of the chicken broth to mix well.

Ingredients you will need

Chicken Broth

All Purpose Flour

Equipment you will use

Bowl

Heat a skillet over medium-high heat and add the oil. When the oil is hot, toss in the chicken and stir-fry until lightly browned. Some of the fat will render from the chicken skin.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Remove the chicken with a slotted spoon.

Ingredients you will need

Whole Chicken

Equipment you will use

Slotted Spoon

Add the sliced onions to the pan and cook slowly, allowing the onions to caramelize over the course of five to seven minutes. Towards the end of that time when the onions are beginning to brown, add the turmeric and paprika.

Ingredients you will need

Turmeric

Paprika

Onion

Equipment you will use

Frying Pan

In a pot suited for soups, add the chicken along with the juices that will have settled, the sautéed onions, the onion and ginger puree, and the remaining 2 cups of chicken broth. Carefully add the chickpea flour and broth mixture, mixing quickly so that the flour won't clump.

Ingredients you will need

Chickpea Flour

Broth

Ginger Puree

Whole Chicken

Onion

All Purpose Flour

Equipment you will use

Pot

Bring the pot to a boil, then reduce the heat to low and simmer gently, uncovered, for 15 minutes. Season to taste with more salt, if needed.

Ingredients you will need

Salt

Equipment you will use

Pot

Add the coconut milk. Stir to mix and return to a simmer.

Ingredients you will need

Coconut Milk

Serve with noodles and garnishes as desired.

Ingredients you will need

Pasta

Equipment

Ingredients

Servings:

454grams

chicken thighs, bone-in with skin attached, hacked into 1/2 inch chunks 1teaspoons

cayenne pepper 710milliliters

chicken broth 2Tbsps

chickpea and/or fava flour 5servings

roasted chili powder 237milliliters

coconut milk 2slices

hard boiled eggs, cut crosswise into slices 1inch

fresh ginger, peeled and chopped 2cloves

garlic, chopped 5servings

Lime or lemon wedges 1mediums

onion, chopped 2teaspoons

paprika 340grams

lo-mein, rice, or pasta noodles 5servings

Salt and freshly ground pepper 4

scallions, cut into thin rounds 1teaspoons

turmeric 2Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Field Recordings Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 19 dollars per bottle.