Burmese Golden Coconut Chicken Noodles

Name: Burmese Golden Coconut Chicken Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Burmese
Ingredients: 2 ounces dried thin rice stick noodles; 0.25 pound boneless, skinless chicken breast, thinly sliced; 1 tablespoon olive oil; 1 small yellow onion, thinly sliced; 1 clove garlic, minced; 0.5 inch fresh ginger, grated; 0.5 teaspoon ground turmeric; 1 tablespoon red curry paste; 0.5 cup light coconut milk; 0.75 cup chicken broth; 1 tablespoon fish sauce; 0.25 teaspoon salt; 0.5 lime, cut into wedges, for serving; 2 tablespoons crispy fried shallots, for garnish; 1 tablespoon fresh cilantro, chopped, for garnish

A quick and creamy coconut milk-based noodle soup with tender chicken and aromatic spices, garnished with fresh lime and crispy fried shallots.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Burmese
Difficulty: Easy
Cost: $6.75/serving

Dietary

Nut-Free
Egg-Free
Dairy-Free
High-Protein

Ingredients

2 ounces dried thin rice stick noodles
0.25 pound boneless, skinless chicken breast, thinly sliced
1 tablespoon olive oil
1 small yellow onion, thinly sliced
1 clove garlic, minced
0.5 inch fresh ginger, grated
0.5 teaspoon ground turmeric
1 tablespoon red curry paste
0.5 cup light coconut milk
0.75 cup chicken broth
1 tablespoon fish sauce
0.25 teaspoon salt
0.5 lime, cut into wedges, for serving
2 tablespoons crispy fried shallots, for garnish
1 tablespoon fresh cilantro, chopped, for garnish

Instructions

Cook the dried thin rice stick noodles according to package directions, then drain and set aside. While noodles cook, prepare your ingredients.
Heat the olive oil in a small pot or deep skillet over medium heat. Add the yellow onion and cook until softened, about 3 minutes. Add the minced garlic and grated fresh ginger and cook for 1 minute more until fragrant.
Stir in the ground turmeric and red curry paste, cooking for 1 minute to bloom the spices.
Add the thinly sliced chicken breast to the pot and cook until lightly browned, about 2-3 minutes.
Pour in the light coconut milk and chicken broth. Bring to a simmer, then reduce heat to low and cook for 5 minutes, allowing the chicken to cook through and flavors to meld. Stir in the fish sauce and salt.
Place the cooked noodles into a serving bowl. Ladle the hot chicken and coconut curry mixture over the noodles. Garnish with lime wedges, crispy fried shallots, and fresh cilantro before serving immediately.

Notes

If you don't have crispy fried shallots, you can quickly fry thinly sliced regular shallots or skip this garnish.

Nutrition (per serving)

Calories: 610
Protein: 37.8 g
Carbohydrates: 54.3 g
Fat: 28.5 g
Fiber: 4.1 g
Sodium: 1450 mg
Saturated Fat: 14.1 g
Sugar: 5.9 g
Cholesterol: 78 mg