It’s a bit surreal to be writing this… After over a year of bringing Paleo Soups & Stews to life- testing recipes, eating soup, calling friends to please take some soup, editing, editing, editing, eating more soup, making oyster crackers 17 times to get them right, and occasionally finding a container of soup in the wayyy back of the fridge… the book is really, truly, almost here! (Tuesday, October 25th!)
That being said, I’m sharing one last sneak peek with you, and it’s one of my favorites. In fact, I made this one more than once over the past year, even when I didn’t need to test it anymore. (And that’s saying something considering how much soup we’ve been eating!) It’s downright crave-worthy, and bonus: It’s super simple and quick to make.
Burmese Chicken Noodle Soup
prep time: 20 minutes
cook time: 45 minutes
yield: 4-6 servings
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons fish sauce
1 tablespoon coconut sugar
2 teaspoons paprika
2 teaspoons turmeric
1/2 teaspoon cayenne pepper
1 tablespoon coconut oil
2 medium onions, thinly sliced
pinch of salt
6 cups chicken broth
1 (14-ounce) cans full fat coconut milk
2 tablespoons tapioca starch
1 batch homemade noodles (recipe in Paleo Soups & Stews), or 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, or 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 the coconut milk. Bring to a simmer and cook for 20 minutes. In a small bowl, mix 1/2 cup of the 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 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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