It’s a bit surreal to be writing this… After over a year of bringing Paleo Soups & Stews to life- testing recipes, eating soup, calling friends to please take some soup, editing, editing, editing, eating more soup, making oyster crackers 17 times to get them right, and occasionally finding a container of soup in the wayyy back of the fridge… the book is really, truly, almost here! (Tuesday, October 25th!)
That being said, I’m sharing one last sneak peek with you, and it’s one of my favorites. In fact, I made this one more than once over the past year, even when I didn’t need to test it anymore. (And that’s saying something considering how much soup we’ve been eating!) It’s downright crave-worthy, and bonus: It’s super simple and quick to make.
Burmese Chicken Noodle Soup
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
- Category: soup
Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 2 teaspoons paprika
- 2 teaspoons turmeric
- 1/2 teaspoon cayenne pepper
- 1 tablespoon coconut oil
- 2 medium onions, thinly sliced
- pinch of salt
- 6 cups chicken broth
- 1 (14-ounce) cans full fat coconut milk
- 2 tablespoons tapioca starch
- 1 batch homemade noodles (recipe in Paleo Soups & Stews), or 8 ounces cooked tapioca noodles
- 4–6 hard boiled eggs (1 per serving), sliced, for garnish
- chopped fresh cilantro, for garnish
- 6 lemon wedges, for serving
Instructions
- In a medium bowl, toss the chicken, fish sauce, coconut sugar, paprika, turmeric, and cayenne pepper until the chicken is evenly coated. Set aside.
- Heat the coconut oil in a large heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the onions. Cook, stirring occasionally, until golden brown, 7 to 8 minutes. Reduce the heat to medium-low, add a pinch of salt, and cook for another 5 to 6 minutes, or until the onions are soft.
- Add the coated chicken and any marinade that’s left in the bowl to the pot with the onions and turn the heat up to medium-high. Cook until the chicken is just cooked through, 4 to 5 minutes.
- Add the broth and the coconut milk. Bring to a simmer and cook for 20 minutes. In a small bowl, mix 1/2 cup of the broth with the tapioca starch to create a slurry. Stir the slurry into the soup and simmer for an additional 3 to 5 minutes, until thickened slightly.
- Divide the noodles among serving bowls and pour in a ladleful of soup. Top each bowl with a sliced hard boiled egg and some chopped cilantro, and serve with a lemon wedge on the side.
Keywords: soup, chicken
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Susan says
This looks fabulous, I love Burmese food!!!
Your cooking class yesterday at Bauman was outstanding, it was a pleasure and honor to cook and eat alongside you (and get a sneak peak at the truly awesome new cookbook, and I’m looking forward to the baking classes!
Can’t wait to receive your book from Amazon tomorrow!
You rock, Chef Simone 🙂
zenbellyblog says
Thanks so much! I’m glad you enjoyed it and I look forward to seeing you again in the Baking classes!
Rachel says
Tapioca noodles? What is this magic you speak of?
zenbelly says
omg they’re so good. I get them from the Asian market and I bet you could find them online, too!
Sara says
Could this be made in a instant pot? If so what are the adjustments? This looks super delicious can’t wait to try it. Thanks.
zenbelly says
It technically could be, but I don’t write IP adjustments when it would take longer in there since that seems to defeat the purpose. The simmer part is only 20 minutes and then 3-5 to thicken.
Barbara says
Oooh I want to make this! Dumb questions, if you use tapioca noodles, is that 8 oz dry or cooked? I’m thinking dry?
zenbelly says
yup dry! I hope you love it.