Ohn No Khao Swe (Burmese Coconut Chicken Noodles)

2 cloves garlic, minced

1.5 Tbsp fresh ginger, minced

1 medium onion, diced

1 or 2 T vegetable oil

1 package egg noodles or Chinese fresh wheat noodles

1 can coconut milk

1 lb boneless chicken (breast or thighs), cut into medium pieces

1 tsp turmeric powder

1 tsp paprika powder

2 tsp fish sauce, or more to taste

3 stalks of lemongrass (inner parts only)

chile powder to taste (David usually doesn't add any)

2 cups chicken broth (or water with bouillon cube)

2 tsp garam flour (optional)

Garnishes: 

2 hard boiled eggs

1 lemon or lime, sliced

Fried shallots (purchase jar at Asian market)

Cilantro

Scallions

In a pot or Dutch oven, heat oil and add onion, garlic and ginger. Cook until onion is translucent, then add the paprika, turmeric and lemongrass. Cook for a minute to let the spices cook briefly, then add the chicken, plus more oil if necessary. Continue stirring and cook until the chicken is no longer pink and ideally slightly browned. Then add fish sauce, coconut milk and chicken broth. Simmer on low until chicken is fully cooked, then continue simmering 10-20 minutes more. Add garam flour to thicken the soup shortly before finishing the cooking.

Meanwhile, cook noodles and drain them (or do this ahead of time) Service noodles with the hot soup. Allow diners to garnish individually with the following garnishes: sliced hard boiled egg, lemon or lime slices, crispy shallots/onions, chili sauce, chopped scallions and cilantro.

David's Note: This recipe works well with a larger amount of chicken, usually without the need for more liquid. But if you want it more soup-like, you can add more broth instead. I usually skip the garam flour, though it does add a special taste/texture when you use it.