Ingredients:
500g boneless chicken breasts
4 tbsp fish sauce
4 tbsp vegetable oil
1 tbsp hot chilli powder
1/2 tsp ground turmeric
2 tsp sugar
2 tsp salt
4 onions
2 garlic cloves
50g chickpea powder
1.5l water
375ml coconut milk
For the Garnish:
4 hard-boiled duck eggs, peeled and sliced
2 onions, finely sliced
4 sprigs of coriander, chopped
2 limes, quartered
900g fresh noodles
225g crispy noodles, crushed into bite-sized lengths
4 tsp chilli flakes
2 tbsp fish sauce
Method:
Wash the chicken, then cut into small pieces and mix with the salt and 2 tbsp fish sauce. Toss to coat, cover and set aside to marinate.
Heat the oil in a large pot and use to fry the onion, garlic, ginger and turmeric for about 1 minute, or until aromatic. Stir in the chicken and the chilli powder, then cover the pot and cook for 10 minutes. Add a little water and cook, stirring, to prevent the chicken from sticking to the pot.
At the same time, mix the chickpea powder with 120ml water, beating the mixture to ensure it's lump free. Pour the water from the chickpea mixture into the pot with the meat and bring to a boil. Now stir in the chickpea powder paste. Cover the pot and simmer gently for 30 minutes.
Reduce the heat and stir in the coconut milk. Cook, stirring occasionally, until the sauce thickens.
Arrange the garnishes on separate side dishes and arrange a bowl of the chicken and coconut soup and a plate of noodles in the centre.
To serve, take a portion of the fresh noodles, add the garnishes of your choice and spooned over a generous helping of the soup.
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