Burmese Coconut Noodle Soup with Lemongrass Chicken
A fragrant and creamy soup with a perfect balance of spice and rich coconut flavor
This Burmese Coconut Noodle Soup with Lemongrass Chicken combines aromatic spices and creamy coconut milk for a comforting and flavorful dish, ideal for any meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Lemongrass Chicken
For the Coconut Noodle Soup
For Garnishing
Preparation
Marinating the Chicken
Combine marinade ingredients
Combine chopped lemongrass, garlic, ginger, soy sauce, fish sauce, and oil in a bowl.
Add chicken pieces
Add chicken pieces, coating them well.
Marinate chicken
Cover and marinate in the fridge for at least 30 minutes, or up to 2 hours.
For deeper flavor, let the chicken marinate for at least two hours.
Preparing the Coconut Noodle Soup
Sauté aromatics
In a pot, heat a small amount of oil and sauté garlic, ginger, and the bruised lemongrass until fragrant.
Add curry powder
Stir in curry powder, and cook for another minute.
Add liquids and simmer
Add chicken broth, coconut milk, fish sauce, lime juice, and sugar. Bring to a boil.
Ensure the chicken is cooked thoroughly to avoid foodborne illnesses. Add a small amount of turmeric powder to enhance the color of the soup.
Cooking Process
Simmering the Soup
Simmer the soup on low heat for 20-25 minutes to allow the flavors to meld.
Grilling the Chicken
Grill the marinated chicken until cooked through and slightly charred.
Cooking the Noodles
Boil the pre-soaked rice noodles until tender, drain, and set aside.
Plating & Serving
Burmese Coconut Noodle Soup with Lemongrass Chicken
Burmese Coconut Noodle Soup with Lemongrass Chicken
Plating & Serving
Divide the noodles equally into bowls, ladle the soup over the noodles, top with grilled chicken and finish with garnishes.