Burmese Noodles with Chicken and Vegetables (Khao Suey)

Ingredients

• 1 lb Chicken Breast
• 1 lb Egg Noodles
• 2 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 2 cans Coconut Milk
• 1 cup Vegetable Broth
• 2 tbsp Lime Juice
• 1 tbsp Fish Sauce
• 2 Hard-boiled Eggs
• 1/4 cup Cilantro
• 1/4 cup Green Onions
• 1 cup Bean Sprouts

Instructions

1. 1Bring 4 quarts (3.8 liters) of water to a rolling boil in a large pot over high heat (212°F / 100°C). Add the 1 lb of egg noodles and cook for 6-8 minutes, or until they are tender but still firm to the bite (al dente). Drain the noodles thoroughly in a colander and set them aside.
2. 2While the noodles cook, prepare the remaining ingredients: cut the 1 lb of chicken breast into 1-inch (2.5 cm) cubes. Dice the 1 medium onion into 1/2-inch (1.25 cm) pieces. Mince the 3 cloves of garlic and the 1 inch of ginger.
3. 3Heat the 2 tbsp of coconut oil in a large (6-quart / 5.7-liter) heavy-bottomed pot over medium heat (approximately 325-350°F / 160-175°C). Add the diced 1 medium onion, minced 3 cloves of garlic, and minced 1 inch of ginger. Sauté for 4-6 minutes, stirring occasionally, until the onion pieces become translucent and fragrant.
4. 4Stir in the 1 tsp of turmeric powder and 1/2 tsp of chili powder with the aromatics for 1 minute until fragrant. Add the 1 lb of chicken breast cubes and cook for 5-7 minutes, stirring occasionally, until the chicken pieces are lightly browned on all sides and reach an internal temperature of 165°F (74°C) when measured in the thickest part with a meat thermometer.
5. 5Pour in the 2 cans of coconut milk and 1 cup of vegetable broth. Bring the mixture to a gentle simmer, where small bubbles consistently break the surface. Stir in the 1 tbsp of fish sauce and 2 tbsp of lime juice, then continue to simmer for 10 minutes, allowing the flavors to meld and stirring occasionally to prevent sticking.
6. 6To serve, divide the cooked 1 lb of egg noodles evenly among 4 serving bowls. Ladle the chicken and coconut milk broth generously over the noodles. Garnish each bowl with sliced 2 hard-boiled eggs (cut into quarters), roughly chopped 1/4 cup of cilantro, thinly sliced 1/4 cup of green onions, and 1 cup of bean sprouts.

Related Guides