Tuesday, February 16, 2010

#13 Burmese Chicken and Noodle Soup

Burmese Chicken and Noodle soup 1/2

When you add coconut milk to a noodle soup, no matter what the other ingredients, you can't do wrong.
Today's recipe s from Myanmar and its name is Ohno kwautskwe.

Makes about 4 servings

175 gr rice noodles

2 chicken thigh fillets diced
2 tbsp Chinese rice wine

1 small onion chopped
2 cloves of garlic crushed
1tsp chopped fresh ginger root or 1 tsp ginger puree
1/2 tsp turmeric
1 lage red chilli deseeded and finely chopped

300 ml coconut milk

2 tbsp oil (The recipe asks for groundnut oil, but I cook only with extra virgin olive oil)

1.2 l vegetable stock

4 tbsp chickpea flour (gram flour)
120 ml water

To garnish:
had boiled eggs
1 red onion - finely slices, soaked in cold water and then drained
slices of lemon
chopped basil leaves (or coriander leaves in original recipe)
crushed chillies
a handful of bean sprouts

Mix the chopped chicken thighs with the rice wine and leave aside.

First in a blender make a paste from the onion, garlic, ginger, turmeric and chilli. Add a little water or 3 tbsp of the coconut milk.
Heat the oil and add the paste. Fry for 2-3 minutes, then add the chicken and stir for more 3-4 minutes.
Add the boiling stock, bring to the boil and simmer for 10 minutes.
In the meantime mix the chickpea flour in the cold water, adding water to the flour to prevent lump forming.
Add the flour to the boiling soup and simmer for 4 minutes. At the end add the remaining coconut milk.
In a bowl pour boiling water and cook the rice noodles for 3 minutes. Wash away the flour of them with plenty of cold water and drain well.

In a serving bowl place the noodles and cover generously with the soup. Garnish and serve immediately.

Burmese Chicken and Noodle soup 2/2

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