Burmese Chicken-Coconut Noodle Soup Serving Size - 10 Prepared By - Kathleen & Troy Recipe Rating
			6-7 Tbsp of oil 1 1/2 pounds boneless chicken (thighs or breasts), cut into small chunks 3/4 tsp. turmeric powder 1 tsp. or more paprika 1 tsp. chili powder 1 large onion finely chopped 1 large onion, thinly sliced 3-4 cloves garlic, finely chopped 1-inch ginger, finely chopped 1 14-oz. can coconut milk 10 Cups of chicken broth 4-5 Tbsp. cornstarch 1 pound Chinese-style noodles, cooked, and drained For Garnish: Chowmein noodles Lime or lemon slices Fish sauce Red Pepper Flakes
			In a large pot, heat oil and on medium heat sautè chopped onion, garlic, and ginger, add turmeric powder, paprika and chili powder for a few minutes, then add chicken and salt. Cook about 5 minutes, then add 8 cups of chicken broth, more salt and sugar to taste. Throw in 1/2 inch onion pieces. Cook for 15-20 minutes and add coconut milk and a dash of fish sauce. Then, to thicken the soup, dissolve the cornstarch in a bit of water and stir into the soup. Add more if you want thicker. Add salt and sugar to taste. Pour into serving bowls onto cooked Chinese noodles Garnish with crispy chown mein, sliced onions, squeezed lime or lemon, fish sauce, and red chili pepper flakes.