Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

Prepare the Aromatic Base: In a blender, combine 1/2 chopped onion, ginger, garlic, and 1/4 cup water. Purée until completely smooth. (5 minutes)

Soak the Noodles: Submerge rice noodles in a bowl of lukewarm water for approximately 30 minutes, or until pliable. (30 minutes)

Season the Chicken: Lightly season the cubed chicken thighs with salt and freshly ground black pepper. Set aside. (2 minutes)

Prepare the Thickening Agent: In a small bowl, whisk 1 cup of chicken broth into chickpea flour until smooth. This will prevent lumps. (2 minutes)

Sear the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the seasoned chicken and cook, stirring frequently, until lightly browned on all sides. Remove with a slotted spoon and set aside. (8 minutes)

Caramelize the Onions: Reduce the heat to medium and add 1 1/2 sliced onions to the pan. Cook until translucent, about 5 minutes. Then, reduce heat to medium-low and continue cooking until the onions are dark brown and caramelized, stirring occasionally, 15 to 20 minutes more. Stir in paprika, turmeric, and cayenne pepper during the last minute of cooking. (25 minutes)

Combine and Simmer: In a medium stockpot, combine the seared chicken and any accumulated juices, caramelized onions and spice mixture, the onion-ginger purée, and the remaining 2 cups of chicken broth. Add the chickpea flour-broth mixture, stirring quickly to ensure the flour doesn't clump. (5 minutes)

Simmer to Perfection: Bring the pot to a boil; then reduce the heat to low and simmer, uncovered, for 15 minutes, allowing the flavors to meld together beautifully. (15 minutes)

Add Coconut Milk: Stir in coconut milk and cook until just heated through, being careful not to boil. (3 minutes)

Assemble and Garnish: Divide the soaked rice noodles among 5 large soup bowls. Ladle the fragrant soup over the rice noodles and garnish generously with sliced hard-cooked eggs, fresh cilantro, crispy fried rice noodles, sliced green onions, a dash of fish sauce, a pinch of curry powder, and lemon wedges. Serve immediately and enjoy! (10 minutes)