Seriously Asian: Burmese Chicken-Coconut Soup Recipe
This recipe guides you in preparing a rich, aromatic Burmese chicken-coconut soup. It features tender, bone-in chicken simmered in a spiced broth with turmeric and paprika, thickened with chickpea flour, and finished with creamy coconut milk. Served over noodles and garnished with fresh scallions, hard-boiled eggs, and a squeeze of lime, it's a deeply flavorful and satisfying dish.
Equipment
- 1 Large stockpot or Dutch oven For simmering the soup
- 1 Cutting Board
- 1 Chef's knife
- 1 Strainer or Colander For draining noodles
- 1 Wooden Spoon or Spatula For stirring and sautéing
Ingredients
Main
- For the curry soup
- 1/2 medium onion chopped
- 1 1/2 medium onions finely sliced in half-rings
- 1- inch piece of fresh ginger peeled and chopped
- 2 cloves garlic chopped
- 1 pound chicken thighs bone-in with skin attached, hacked into 1/2 inch chunks
- Salt and freshly ground pepper
- 2 tablespoons chickpea and/or fava flour
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- 1/2 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1 cup coconut milk
- For the noodles
- 12 to 16 ounces lo-mein rice, or pasta noodles
- For the garnishes
- Lime or lemon wedges
- 4 scallions cut into thin rounds
- 2 hard boiled eggs cut crosswise into slices
- roasted chili powder
Instructions
- Prepare aromatics: Chop 1/2 medium onion, ginger, and garlic. Finely slice the remaining 1 1/2 medium onions into half-rings for later use.
- Sear chicken: Heat vegetable oil in a large stockpot or Dutch oven. Season chicken thighs with salt and pepper, then brown them well on all sides. Remove chicken and set aside.
- Sauté aromatics: In the same pot, add the chopped onion, ginger, and garlic. Sauté until fragrant and softened, about 3-5 minutes.
- Build flavor base: Return the browned chicken to the pot. Stir in cayenne pepper, paprika, and turmeric, cooking for 1-2 minutes until fragrant.
- Thicken soup: Sprinkle chickpea and/or fava flour over the chicken and spices, stirring constantly for 1 minute to cook out the raw flour taste.
- Simmer broth: Gradually stir in chicken broth, ensuring no lumps form. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
- Add coconut milk: Stir in the coconut milk and the finely sliced half-ring onions. Heat through gently, being careful not to bring the soup to a rolling boil after adding the coconut milk.
- Cook noodles: While the soup simmers, cook lo-mein, rice, or pasta noodles according to package directions until al dente. Drain well.
- Prepare garnishes: Slice the hard-boiled eggs crosswise, cut scallions into thin rounds, and prepare lime or lemon wedges and roasted chili powder.
- Serve: Ladle the hot soup generously over the cooked noodles in individual bowls. Garnish with sliced hard-boiled eggs, scallions, a squeeze of fresh lime or lemon juice, and a sprinkle of roasted chili powder to taste.
Notes
For deep flavor, ensure thorough browning of the bone-in, skin-on chicken thighs and sautéing of aromatics (onions, ginger, garlic) until golden and fragrant. When adding the chickpea/fava flour, create a slurry with a little broth first to prevent lumps, ensuring a silky soup consistency. Introduce coconut milk gently towards the end of simmering to maintain its richness and prevent separation. Adjust cayenne pepper to taste for desired heat. The garnishes—lime/lemon, scallions, eggs, and chili powder—are integral; the acidity brightens the soup, while fresh herbs and richness from eggs balance the spicy, savory profile. Be mindful of small bone fragments from hacked chicken when serving.