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BURMESE CHICKEN NOODLE SOUP – paleo recipe
Stav Kogan

BURMESE CHICKEN NOODLE SOUP

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 1¼ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 2 tsp paprika
  • 2 tsp turmeric powder
  • ½ tsp cayenne pepper
  • 1 tbsp coconut oil
  • 2 medium onions, thinly sliced
  • Pinch of salt
  • 6 cups Chicken Broth
  • 2 (14-ounce) cans full-fat coconut milk
  • 2 tbsp tapioca starch
  • 1 batch cooked Homemade Noodles or 8 ounces cooked tapioca noodles
  • 4 to 6 hard-boiled eggs (1 per serving), sliced, for garnish
  • 6 lemon wedges, for serving

Method
 

  1. Chopped fresh cilantro, for garnish
  2. Lower-Carb Modification: Omit the coconut sugar and use veggie noodles (instead of Homemade Noodles or tapioca noodles. Egg-Free Modification: Omit the hard-boiled eggs and use tapioca noodles instead of Homemade Noodles.

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