Categories: soup

Ingredients

• Vegetable oil (not olive)
• 3 medium white onions, finely diced
• 1 (1/2-inch) piece of ginger
• 4 cloves garlic
• 2 green onions
• 4 skinless, boneless chicken thighs
• 3 Tbsp. crushed red pepper
• 3 Tbsp. paprika, divided use
• Pinch of salt
• 2 Tbsp. chickpea (gram) flour
• Fish sauce
• 2 cups vegetable stock
• 1 small handful rice noodles (also called rice sticks)
• 10 oz. egg or wheat noodles
• 2 shallots or 1 small red onion
• 2 eggs
• 7 oz. coconut milk
• 1 lime, sliced into 4 wedges

Directions

1. Heat about 1 Tbsp. vegetable oil in a large saucepan over medium-low heat. Sweat the onions (cook until soft without allowing them to change color, about 5 minutes).
2. Puree 1 Tbsp. of the cooked onions with the ginger, garlic and green onions in a food processor to form a rough paste.
3. Slice the chicken thighs into thin strips. In a heatproof cup, mix together the crushed red pepper, 1 Tbsp. of the paprika and a pinch of slat. Set aside.
4. Whisk together the gram flour and 1/3 cup cold water; add to the pan of sweated onions. Add 4 dashes of fish sauce. Bring to a simmer and add vegetable stock. Bring back to a simmer.
5. Pour vegetable oil into a small skillet or wok to a depth of 2 inches. Set over high heat. When the oils is so hot you feel a wave of heat coming off the top, drizzle a few spoonfuls over the crushed red pepper mixture so it sizzles and becomes fragrant. Set aside.
6. Snap the dried rice noodles straight into the hot oil so they puff up. Use a slotted spoon to remove the noodles to paper towels. Turn off the heat and pour away most of the oil from the wok or skillet, keeping 1 Tbsp. in the pan.
7. Boil the egg noodles or wheat noodles as directed on the package, and drain. Set aside. Thinly slice the shallots or red onion and reserve in cold water.
8. Place the eggs in a saucepan and cover by an inch or 2 of water. Bring to a boil, lower the temperature to a a hard simmer, and cook 4 minutes. Run the eggs under cold water to stop the cooking. Peel and slice into wedges; the yolks should be creamy, somewhere between hard-cooked and soft-cooked.
9. Reheat the skillet or wok that has the 1 Tbsp. oil. Add the paste made from the onions, ginger and green onions. Add the chicken and 1 Tbsp. paprika, and stir-fry until brown.
10. Add coconut milk and the remaining Tbsp. of paprika to the broth. Stir in the stir-fried chicken and bring to a simmer.
11. To serve, put the egg or wheat noodles in the bottom of each bowl. Ladle the chicken broth over them. Top with the sliced shallots, the eggs and the crispy rice noodle garnish. Add another dash of fish sauce to each bowl and serve with the toasted crushed peppers for sprinkling and a wedge of lime for squeezing.

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