Ingredients (nutrition)
- 2 lb chicken, cut into cubes
- 4 qt water
- 4 tbsp fish sauce
- 2 tsp oil
- ¾ tsp salt
- 1½ tbsp chili powder
- 1¾ oz thick coconut milk
- 8 tbsp pea powder
- 3 sliced boiled eggs
- 1 lb onion
- 3 lb fried dried wheat noodle
Preparation (instructions)
- Boil chicken with 2 qt water in a saucepan.
- Stir in fish sauce and boil for a further 20 minutes.
- Drain soup into a bowl, leaving the boiled chicken in the saucepan. Set aside.
- Add in oil, salt and chili powder.
- Stir fry for 4 minutes and pour in coconut milk and pea powder.
- Pour in reserved chicken soup and remaining water.
- Add in ½ lb quartered onions in the soup and boil for a further 16 minutes under low heat.
- For each serving plate, arrange egg slices, remaining onion slices and rice noodles.
- Serve soup in separate serving bowls.
Servings: 6
More Asian Recipes: Traditional Burmese Cuisine | Classic Myanmar Food Guide
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