Burmese Chicken Coconut Soup Ohn No Kyawswe Recipes

Steps:

• Put the vermicelli and noodles in a large bowl, and cover with boiling water. As they soften, use two forks to separate the strands. When fully softened, drain them in a colander, and set aside.
• Rub the chicken with the fish sauce, and set aside.
• Dissolve the chickpea flour in the water, and set aside.
• In a food processor, blend together the onions, garlic, turmeric, ginger and chillies. When well-blended, add 1/4 cup of the coconut cream, and process to a smooth paste.
• Heat the peanut oil in a pan large enough to hold all the soup ingredients. Add the paste and fry for 3 minutes, stirring constantly. Add the chicken and continue frying for another 3 minutes, still stirring. Add half the stock (2 1/2 cups) and one stock cube, if used, and bring to a boil. Continue cooking another 15-20 minutes. Stir every 5 minutes. You want the sauce to start thickening.
• While the soup is cooking, prepare the garnishes, and set aside.
• While the soup is cooking, also heat the other half of the stock (and a second stock cube, if used) in another pan until it starts to boil. Add the dissolved (and stirred again) chickpea flour/water mixture, still stirring well to minimise lumps. When this thickens some (about 5 minutes) pour this mixture through a sieve into the pan containing the chicken mixture. Stir well. (The sieve is important -- no matter how much you stir, there are still a few lumps.).
• When the soup just starts to boil, add the remaining coconut cream. Then bring soup back to a rolling boil.
• While the soup is returning to a rolling boil, bring a full 2-liter kettle of water to the boil, then pour the hot water over the vermicelli and egg noodles you softened earlier. Get the garnishes ready to serve.
• Let diners serve themselves. Have each person put some noodles in their soup bowl, then ladle over the soup/chicken mixture and top with the garnishes they like. Those who like salty should add a few shots of extra fish sauce.
• Attack with a spoon and fork while the soup is hot.
• Note: We use all the garnishes -- liberally.

Steps:

• Dice onions, garlic, and ginger and put in separate bowls
• Cut lemongrass into five 2 inch pieces
• Coat bottom of large pot (8 or 12 qt stock pot works well) with a lot of oil - if there is not a puddle of oil that goes all around the pot then add more
• Put onions in and sweat until golden brown on medium-high. This part takes forever so be patient (like 2 hours forever) - remember to keep mixing so the onions don't burn. If your onions are white - keep on cooking its not ready - if there is a ton of onion juice still in your stock pot - its not ready - keep cooking - Golden Brown is key - kind of like golden brown hash browns if that is helpful
• Put the garlic in and stir it around maybe 2 or 3 minutes - should start smelling good at this point.
• Add 2 table spoons of powdered numeric, 3 tablespoons of fish sauce and 1/2 tablespoon of chili flakes to the pot
• Mix this combination for 2 to 3 minutes on medium to medium high - if you smell burning - thats not good - should not smell like burning - turn down the temp if you smell that
• Add in the 5 pounds of chicken thighs (preferable since breasts are kind of dry to be honest - but if you are not into that fat stuff - breast could work as well)
• Now mix this together for 2 to 3 minutes on medium in the pot
• Put in the chicken stock so there is at least a 1 inch layer on top of the chicken pieces - the two boxes should be enough. But to be honest folks - make your own chicken broth - its so much better. Just take a whole chicken, skin it, dump it in a stock pot, fill it with water up to the 2 inch from the top mark and simmer for 2 hours - boom done delicious)
• Add in the five 2 inch pieces of lemongrass and the diced ginger at this point
• Simmer for 30 minutes
• Pour in the 2 cans of coconut milk and simmer for another 5 minutes
• remove the lemongrass
• Taste the soup - and add salt, pepper, and chili to taste - at this point, in my opinion, you need to add some extra salt to make it work - but everyone has their own preferences so do as you see fit.
• hard boil your eggs - 1 per a person
• cut up the green onions - this stuff is for garnish
• cook the noodles according to the instructions on the packet
• Take the bowl, add in the noodles, put in a egg per a person, pour in the soup, garnish with green onions and serve
• Cut up your lime and squeeze it onto your bowl to taste