Burmese Chicken Noodle Soup Recipe

Ingredients with Measurements:
- 1 lb boneless chicken breast, sliced into thin pieces
- 8 cups chicken broth
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp turmeric powder
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili flakes
- 1 lb rice noodles
- 4 boiled eggs, halved
- 2 limes, cut into wedges
- Fresh cilantro, chopped
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Cutting board
- Knife
- Grater
- Measuring spoons
- Ladle

Step-by-step instructions:

1. In a large pot, sauté onion, garlic, and ginger until fragrant.
2. Add chicken and cook until browned.
3. Add chicken broth, fish sauce, soy sauce, turmeric, paprika, cumin, coriander, and chili flakes. Bring to a boil and let it simmer for 20 minutes.
4. Cook rice noodles according to package instructions.
5. Add salt and pepper to taste.
6. To serve, place cooked noodles in a bowl, ladle soup over the noodles, and top with boiled egg halves, fresh cilantro, and lime wedges.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 6g
Carbohydrates: 50g
Protein: 25g

Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Rice noodles can be substituted with egg noodles or udon noodles.

Variations:
- Add vegetables such as bok choy, bean sprouts, or carrots.
- Use shrimp instead of chicken.
- Add coconut milk for a creamier soup.

Tips and tricks:
- To make the soup spicier, add more chili flakes or fresh chili peppers.
- To make the soup less spicy, omit chili flakes or use less.
- To make the soup more flavorful, let it simmer for a longer time.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat soup in a pot over medium heat until heated through.

Presentation ideas:
Serve soup in a large bowl with noodles on the bottom and chicken and vegetables on top. Garnish with fresh cilantro and lime wedges.

Garnishes:
Fresh cilantro, lime wedges

Pairings:
Serve with a side of steamed rice or garlic bread.

Suggested side dishes:
Steamed rice, garlic bread

Troubleshooting advice:
- If the soup is too salty, add more water or chicken broth to dilute the saltiness.
- If the soup is too bland, add more spices or salt to taste.

Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Burmese cuisine is a blend of Indian, Chinese, and Thai flavors. This chicken noodle soup is a popular dish in Myanmar (formerly known as Burma).

Flavor profiles:
Savory, spicy, and aromatic

Serving suggestions:
Serve hot as a main dish.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Myanmar (Burma)

Taste: Savory, Tangy, Spicy, Herbal, Aromatic