​​Burmese soup with chicken, coconut milk and chickpea flour​​

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Ingredients

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• 2 teaspoon sesame oil

• 2 minced onions

• 1 tablespoon ginger minced

• 1 tablespoon garlic minced

• 1 chicken cut in 8 pieces

• ½ table spoon of turmeric powder

• ½ table spoon of cumin powder

• ½ table spoon of cordiander powder

• The latter spices can be replaced by curry powder

• 400 ml of coconut milk (400 ml)

• 1 ½ tablespoon fish sauce

• 1 tablespoon soy sauce

• 3 tablespoon gram flour or chickpea flour

• ¼ cup cold water omit for stovetop

Garnishes

• 4 tablespoon of vegetable oil

• 2 green lime cut in wedges

• 1 big onion thinly sliced, fried to golden brown

• 6 garlick pods sliced roughly fried to golden brown

• 1 cilantro chopped

• 100 g roasted peanuts chopped

• 3 green onions chopped

• 4 green chillies choppes

• 3 eggs hard-boiled chopped finely

• fried dry shrimps (150g)

• Rice noodles 600 g (can be replaced by fine wheat noodles)

 

 

 

Recipe

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The day before (if possible) make the chicken curry as follows.

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Make the hard boiled eggs and refrigerate.

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Dry roast on a medium in a frying pan the cumin, turmeric and coriander powder to bring out the flavours. Set aside in a bowl with some water to make a paste.

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Fry (medium high heat) in the sesame oil, the onions till transparent then add ginger till golden, add the spices for a couple of minutes and set aside.

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In the same pan, fry the chicken on the skin till golden, then add back the onions, ginger and spices, fry and stir for a few minutes. Lower the fire and add water to make a brothy curry, add fish sauce and soy sauce, leave to simmer till chicken is cooked (45 minutes). Once the chicken has cooled, remove bones, chred the chicken and refrigerate.

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The next day, reheat the chicken on a low fire, check and rectify the seasoning.

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In parallel, fry with the vegetable oil separately and in that order, the onions, the garlick and dried shrimps previously sprinkled with some curry powder till crispy and place on kitchen paper to absorb the excess oil.

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Boil water, turn off heat and soak in the rice vermicelli for about 5 minutes, drain and cool with cold water so they don’t overcook.

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Rinse and chop the coriander, green onions and chilies. Chop the hard boiled eggs. Chop the peanuts.

Add the coconut milk to the curry.

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In a frying pan, dry roast the chickpea flour for 5 minutes or so, stirring regularly,till the sides start becoming brownish, add 20 cl of the curry broth and flours into a deep bowl and mix with a hand blender, add stir in back to the curry and cook for a further 5 minutes on medium heat.

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Serve in a soup plate some noodles, some chicken and broth and then add the different garnishes to taste. Enjoy!

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