- 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
- 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