Creamy Coconut Noodle

This type of Noodle is another option of our country's breakfast treat.  Every Mont Hin Nga ( Myanmar National food) shop serve this coconut noodle as an optional breakfast. For some people who are concerned about their cholesterol, they may choose to cook with dairy milk instead of using coconut milk.

Today, coconut related foods are much more popular in the west and considered a part of a healthy diet. Most grocery store shelves are occupied with coconut related ingredients such as coconut oil, cream, milk, water and coconut powder. Although varieties of preserved food are available at the grocery store, fresh coconut milk is ideal for any coconut related food.

I would like to share this recipe because of my best friend who moved away from my neighborhood 4 years ago. She is my best friend and also an adopted sister to me. I always miss those day we converse every morning after our children's school bus left.  As I cook this noodle dish frequently, I always set aside 2 to 3 servings for my sister and for my friend. She loves this recipe and always asks me how to cook it. I hope she will be able to make this noodle by following my recipe.

This recipe is a lot easier than making Mont Hin Nga. Sometime, we don't have enough time to cook the raw chicken. We may also use rotisserie chicken as an alternative to make the prep work more efficient.

Coconut Noodle  (5 to 6 Serving)

Ingredients

1 lb        Chicken breast bone less , skinless
1 cup      Shallot or onion (finely chopped)
5 cloves  Garlic (finely chopped) about 2 tbsp
1/2 Tbsp Fine chopped Ginger
1.5 cups  Onion   Square cut (1/2" * 1/2")  (for soup)
1 tbsp.    Chili powder
1 tsp       Turmeric powder
1 can      Coconut milk (8 oz.)
2 can       Chicken Broth (8 oz.)
1.5 cups   Besan powder
3 counts   Boiled egg (hard boiled) (sliced)
1 bag       Linguine pasta (fresh) (9 oz.)
1 Count    Lime
1 cup       Spring Onion (Thinly Sliced, for garnishing)
1 cup       Red Onion (Thinly Sliced , for garnishing)
1/2 cup    Oil
3 tbsp      Sugar
1 tbsp.     Salt
2 tbsp.     Fish sauce

Instruction

Prep 1.

1. Cut the chicken into cubed size and marinate with 1 tsp. salt.

Prep 2.

1. In the 1 qt bowl, add the besan powder with 2 cups of water. Mix it well to make it smooth without lump .

Prep 3.

1. Boil the noodle (linguine pasta according to packet instruction) But rinse with cold water.Then strain the noodle with strainer and let it cool down.

Prep 4.

1.  In the 4 Qt. pot, add the oil and heat the pot with medium high heat.

2.  Add finely chopped ginger, garlic and shallot (or onion) into the pan when the oil is smoking hot. Add the turmeric powder and stir to make all the chopped ginger, garlic and onion are blend it in till fragrant.

3. Mix the chilli powder with 2 tbsp of water . Then add to the pot and stir to mix all the ingredients.

4. When the chilli and onion are blending  well, add the marinated chicken and stir it nicely.

5. Add fish sauce while stirring the chicken. Then cook the chicken juices and fish sauce are   evaporated.

6. When the curry chicken is start sticking to the bottom of the pan, add the besan powder mixture together with chicken broth. Then let it boil.

7. Do not forget to stir frequently to avoid sticking to the bottom of the pot. Let the soup simmer for 30 minutes.

8. Add the square cut onion and coconut milk into the pot, stirring well.

9. Wait for another 20 minutes to let it simmer.

10. Add the sliced hard boiled egg into the pot as final ingredient.

11. Add sugar, salt, and fish sauce  to make your own taste. (no limit)
(Every food taste depends on each person's preference)

12. Turn down the heat to medium low heat and let the pot simmer for another 20 minutes   to bring out all the flavors .

Preparing the Serving Bowl

1. In the serving bowl, add 1 cup of boiled egg noodle or boiled pasta.
2. Pour at least 2 cups of soup into the bowl.
3. Garnish with 1 tbsp thinly sliced spring onion and read onion on top.
4. We may add the fresh lime juice to get sour taste. (optional)

We may also choose to make scratch made chicken broth (home made) instead of using chicken broth (store bought).

For garnishing, deep fried crispy yellow flat rice noodle or crispy chow main is great pair for that dish. But it is totally optional.

The creamy coconut chicken soup will taste better next day.