(Burmese coconut-chicken noodle soup)
INGREDIENTS (quantities are give or take, depending upon your personal taste)
4-5 cups chicken, cooked and cut into bite-sized pieces
3-4 large yellow onions
2 cloves garlic, minced
Peanut or canola oil
1 teaspoon minced fresh ginger root
1 teaspoon curry paste (Lue says any color ... I used red)
1 teaspoon powdered turmeric
1 teaspoon paprika
2-4 cups chicken stock (depends how thick you like it)
2 cups cooked lentils or garbanzo beans (to thicken soup)
1 can coconut milk (I used low fat)
1 tablespoon fish sauce
1 package wheat noodles (Lue prefers fettuccine), cooked al dente
Garnish options
Toasted sliced garlic or shallot
Sliced raw red onion
Boiled egg, chopped (optional)
Cilantro leaves (optional)
Yellow lentil fritters (recipe below)
DIRECTIONS
Heat oil in large soup pot and cook onion and garlic until tender and translucent. Add ginger root, curry paste, turmeric and paprika. Mix well. Add chicken stock, cooked lentils and coconut milk. Season with fish sauce. (Be careful it is very salty, so taste soup as you add it.) Add cooked chicken. Heat for a few minutes and serve over cooked noodles. Sprinkle with garnishes. (I let the soup simmer on low heat for about an hour before serving, and when we had it for lunch the next day, the flavors were even better!)
Yellow Lentil Fritters*
1 cup dry yellow lentils (I used red lentils), cooked according to directions
2-3 tablespoons flour
1 teaspoon salt
Peanut or canola oil
Mix cooked lentils with flour and salt. Heat oil in pan and pour batter into 4-inch rounds. Cook fritters until crispy on both sides. Crumble and serve as garnish in soup.
*Chef Lue said that he has perfected the yellow lentil fritters and thought it best for people to come in to try his. I gave it a whirl, and I really loved them ... even as a snack!
INGREDIENTS (quantities are give or take, depending upon your personal taste)
4-5 cups chicken, cooked and cut into bite-sized pieces
3-4 large yellow onions
2 cloves garlic, minced
Peanut or canola oil
1 teaspoon minced fresh ginger root
1 teaspoon curry paste (Lue says any color ... I used red)
1 teaspoon powdered turmeric
1 teaspoon paprika
2-4 cups chicken stock (depends how thick you like it)
2 cups cooked lentils or garbanzo beans (to thicken soup)
1 can coconut milk (I used low fat)
1 tablespoon fish sauce
1 package wheat noodles (Lue prefers fettuccine), cooked al dente
Garnish options
Toasted sliced garlic or shallot
Sliced raw red onion
Boiled egg, chopped (optional)
Cilantro leaves (optional)
Yellow lentil fritters (recipe below)
DIRECTIONS
Heat oil in large soup pot and cook onion and garlic until tender and translucent. Add ginger root, curry paste, turmeric and paprika. Mix well. Add chicken stock, cooked lentils and coconut milk. Season with fish sauce. (Be careful it is very salty, so taste soup as you add it.) Add cooked chicken. Heat for a few minutes and serve over cooked noodles. Sprinkle with garnishes. (I let the soup simmer on low heat for about an hour before serving, and when we had it for lunch the next day, the flavors were even better!)
Yellow Lentil Fritters*
1 cup dry yellow lentils (I used red lentils), cooked according to directions
2-3 tablespoons flour
1 teaspoon salt
Peanut or canola oil
Mix cooked lentils with flour and salt. Heat oil in pan and pour batter into 4-inch rounds. Cook fritters until crispy on both sides. Crumble and serve as garnish in soup.
*Chef Lue said that he has perfected the yellow lentil fritters and thought it best for people to come in to try his. I gave it a whirl, and I really loved them ... even as a snack!
Reach the reporter at:
Lamorinda Weekly, Moraga CA