Burmese Chicken Noodle Soup
This soup offers Paleo eaters noodles in the bowl. For a lower-carb modification of this Paleo recipe by Chef Simone Miller omit the coconut sugar and use spiralized veggie noodles. This delicious soup is featured in Chef Miller’s latest book Paleo Soups & Stews, which features more than 100 nourishing recipes for every taste and occasion.
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- 1¼ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 2 teaspoons paprika
- 2 teaspoons turmeric powder
- ½ teaspoon cayenne pepper
- 1 tablespoon coconut oil
- 2 medium onions, thinly sliced
- Pinch of salt
- 6 cups chicken broth
- 2 (14-ounce) cans full-fat coconut milk
- 2 tablespoons tapioca starch
- 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, 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 coconut milk. Bring to a simmer and cook for 20 minutes. In a small bowl, mix ½ cup of the hot soup 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 the soup. Top each bowl with a sliced hard-boiled egg and some chopped cilantro, and serve with a lemon wedge on the side.
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