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1
Peel and chop the onions and garlic cloves into chunks. The size doesn't matter as they are to be ground.
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2
Place the onions, garlic, ginger, shrimp paste, and water in a blender or food processor. Pulse well till you have a smooth paste.
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3
Clean and chop the chicken into bite size pieces. Wash well and drain.
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4
Heat canola and sesame oils in a Dutch oven.
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5
Add the onion paste and saute for 3 to 5 minutes to get the rawness out of the onions.
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6
Add turmeric and chili powder . Stir to incorporate them into onion mix.
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7
The chicken goes in next. Saute the chicken for 2 to 3 minutes, stirring well to coat with spice mixture.
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8
Add coconut milk and 1 cup of water . Stir well and bring the soup to a boil.
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9
Lower the flame, and let the soup come to a simmer .
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10
Cover the saucepan and let the soup simmer for 20 minutes, stirring occasionally.
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11
Fill a large, deep saucepan with water and bring to a boil on a high flame.
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12
Add rice noodles to the boiling water. Take the saucepan off the heat and let rice noodles steep in water for 20 minutes. Drain well and keep aside.
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13
Assemble the soup with a large helping of rice noodles in a soup bowl. Top with ladlefuls of soup. The noodles should swim in coconut broth. Add pieces of chicken. Garnish with fried shallots, chopped egg, a sprinkling of chili powder, some cilantro, and a large squirt of lime juice.
