Ingredients
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½ onion, chopped
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1 (1-inch) piece fresh ginger root, peeled and chopped
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2 cloves garlic, chopped
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¼ cup water
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1 (16 ounce) package rice noodles
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1 quart lukewarm water, or as needed to cover
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1 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
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salt and freshly ground black pepper, to taste
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3 cups chicken broth, divided
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2 tablespoons chickpea flour
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2 tablespoons vegetable oil
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1 ½ onions, halved and thinly sliced
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½ teaspoon ground turmeric
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2 teaspoons paprika
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½ teaspoon cayenne pepper
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1 cup coconut milk
For Garnish:
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1 lemon, cut into wedges
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4 green onions, sliced on the bias, green and white parts
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2 hard-cooked eggs, sliced
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1 cup chopped fresh cilantro
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1 dash fish sauce, or to taste (Optional)
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1 cup crispy fried rice noodles (Optional)
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1 pinch curry powder, or to taste (Optional)
Directions
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Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and purée until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
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Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
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Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in turmeric, paprika, and cayenne pepper.
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In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion, and ginger purée, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that flour doesn't clump.
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Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
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Stir in coconut milk and cook just until heated through. Divide soaked rice noodles among 5 large soup bowls. Ladle soup over rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.
Nutrition Facts (per serving)
712 | Calories |
25g | Fat |
98g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 712 | |
% Daily Value * | |
Total Fat 25g | 32% |
Saturated Fat 12g | 60% |
Cholesterol 143mg | 48% |
Sodium 842mg | 37% |
Total Carbohydrate 98g | 36% |
Dietary Fiber 6g | 21% |
Total Sugars 5g | |
Protein 25g | 50% |
Vitamin C 31mg | 34% |
Calcium 106mg | 8% |
Iron 5mg | 26% |
Potassium 555mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.