Burmese Chicken-Coconut Soup

Ingredients

• 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

Directions

1. Add the chopped onion, ginger, garlic, and 4 tablespoons of water to a blender, then blend until the mixture is smooth.
2. Arrange the chicken pieces on a plate, season them lightly with salt and pepper, and leave them to rest.
3. Put the flour in a bowl. Pour in 1 cup of the chicken broth a little at a time, stirring as you go until the mixture is well combined.
4. Warm the oil in a skillet set over medium-high heat. Once it is hot, add the chicken and stir-fry it until it has taken on a little color; the skin will release some fat as it cooks. Lift the chicken out with a slotted spoon.
5. Add the sliced onions to the same pan and cook them gently until they caramelize, about 5 to 7 minutes. When they are just starting to brown near the end, stir in the turmeric and paprika.
6. In a soup pot, combine the chicken and any collected juices, the sautéed onions, the onion-ginger puree, and the remaining 2 cups of chicken broth. Pour in the chickpea flour mixture carefully, stirring quickly so it blends in without clumping.
7. Bring the soup to a boil, then turn the heat down to low and let it simmer gently, uncovered, for 15 minutes. Taste and add more salt if it needs it.
8. Stir in the coconut milk and bring the soup back to a simmer. Serve with noodles and whatever garnishes you like.