- 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 to 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.