Burmese Chicken Coconut Soup Ohn No Kyawswe

Ingredients

• 0.5 onion, chopped
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 2 cloves garlic, chopped
• 0.25 cup water
• 1 (16 ounce) package rice noodles
• 1 quart lukewarm water, or as needed to cover
• 1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes
• salt and freshly ground black pepper to taste
• 3 cups chicken broth, divided
• 2 tablespoons chickpea flour
• 2 tablespoons vegetable oil
• 1.5 onions, halved and thinly sliced
• 0.5 teaspoon ground turmeric
• 2 teaspoons paprika
• 0.5 teaspoon cayenne pepper
• 1 cup coconut milk
• 1 lemon, cut into wedges
• 4 green onions, sliced on the bias, green and white parts
• 2 hard-cooked eggs, sliced
• 1 cup chopped fresh cilantro
• 1 dash fish sauce, or to taste
• 1 cup crispy fried rice noodles
• 1 pinch curry powder, or to taste

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