Coconut Noodles Recipe

Name: Coconut Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes; 1 teaspoon fish sauce; Sea salt; 1/4 cup peanut oil; 1/4 teaspoon turmeric; 1 small sweet onion, finely chopped; 3 cloves garlic, finely chopped; 1/2 teaspoon sweet paprika; 20 1-inch cubes fish cake, deep-fried; 5 cups chicken broth; 1/4 cup roasted chickpea flour; ⅔ cup coconut milk; 13 peeled shallot lobes, one of them finely sliced and soaked in water; 3/4 pound boiled spaghetti-size egg noodles; 2 hard-boiled eggs, thinly sliced; 2 scallions, sliced; Handful of deep-fried rice noodles; 1 lime, cut into wedges; Red chilies, roasted in a pan and then coarsely ground

Servings: persons

1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes
1 teaspoon fish sauce
Sea salt
1/4 cup peanut oil
1/4 teaspoon turmeric
1 small sweet onion, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon sweet paprika
20 1-inch cubes fish cake, deep-fried
5 cups chicken broth
1/4 cup roasted chickpea flour
⅔ cup coconut milk
13 peeled shallot lobes, one of them finely sliced and soaked in water
3/4 pound boiled spaghetti-size egg noodles
2 hard-boiled eggs, thinly sliced
2 scallions, sliced
Handful of deep-fried rice noodles
1 lime, cut into wedges
Red chilies, roasted in a pan and then coarsely ground

1
Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
2
Place a medium saucepan over medium-high heat and add the oil and turmeric.
3
Scrape in the onions and saute for a minute.
4
Add the garlic and cook 1 more minute.
5
Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside.
6
Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
7
In a large saucepan, bring the broth to a boil.
8
Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly.
9
Add the chicken to the broth, and stir in the coconut milk.
10
Bring to a boil, then lower the heat.
11
Add the shallot lobes and simmer until just cooked through.
12
Season to taste.
13
To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth.
14
Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles.
15
Serve, passing lime wedges and roasted chilies.

1132

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes, 1 teaspoon fish sauce, Sea salt, 1/4 cup peanut oil, and more.

Yes, Coconut Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Noodles

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