Ohn No Khao Swe

Ingredients

• 700g boneless chicken thighs, cut into bite-sized pieces
• 2 onions, roughly chopped
• 6 garlic cloves, peeled
• 4cm piece fresh ginger, peeled and sliced
• 4 tbsp peanut oil
• 1 tsp ground turmeric
• 2 tsp sweet paprika
• 1 tsp mild chilli powder
• 400ml tin coconut milk
• 600ml chicken stock
• 4 tbsp chickpea flour (besan)
• 3 tbsp fish sauce
• 1 tsp salt
• 500g fresh thick egg noodles
• 4 eggs
• 1 small red onion, very thinly sliced
• 1 large handful coriander, chopped
• 2 limes, cut into wedges
• 50g crispy fried noodles or fried wonton strips
• 2 tsp crushed dried chilli flakes

Before you cook

• Blend the onions, garlic and ginger with 3 tablespoons of water into a smooth paste.
• Cut the chicken thighs into pieces roughly the size of a walnut.
• Whisk the chickpea flour into 150ml of cold water until completely smooth.
• Slice the red onion paper-thin and soak it in cold water for 10 minutes to take the edge off.

Steps

1. Heat the peanut oil in a large heavy pan over a medium heat.
2. Add the onion paste and fry for 12 minutes, stirring regularly, until it turns golden brown and smells sweet rather than raw.
3. Stir in the turmeric, paprika and chilli powder and cook for 1 minute.
4. Add the chicken pieces and turn them in the paste for 5 minutes until they are coated and no longer pink outside.
5. Pour in the chicken stock and bring it up to a simmer.
6. Simmer uncovered for 15 minutes so the chicken cooks through and the broth reduces slightly.
7. Shake the tin of coconut milk, pour it in, and bring the pot back to a bare simmer.
8. Whisk the chickpea slurry once more and stir it in steadily, then keep stirring for 3 minutes as the broth thickens.
9. Season with the fish sauce and salt, then simmer very gently for 8 minutes more, stirring often so the bottom does not catch.
10. Boil the eggs in a separate pan for 8 minutes, then cool them under cold water, peel and halve them.
11. Cook the egg noodles in plenty of boiling water for 2 to 3 minutes, then drain them well.
12. Divide the noodles between four deep bowls.
13. Ladle the hot coconut broth over the noodles so they are almost covered.
14. Top each bowl with egg halves, drained red onion, coriander, crispy noodles and chilli flakes, and serve with lime wedges.