Ohn No Khao Swè

Ingredients

• 350 g Chicken Thigh
• 180 g Wheat Noodles
• 400 ml Coconut Milk
• 1 pcs Onion
• 4 pcs Garlic
• 20 g Ginger
• 1 tsp Turmeric
• 1 tsp Paprika
• 2 tbsp Chickpea Flour
• 2.3333333333333335 tbsp Fish Sauce
• 1 tsp Shrimp Paste
• 500 ml Chicken Stock
• 3 tbsp Neutral Oil
• 2 pcs Egg
• 2 pcs Lime
• 10 g Cilantro
• 1 pcs Red Onion
• 2 tsp Chili Oil
• 2.25 tsp Salt

Method

1. Thinly slice {onion}, mince {garlic} and {ginger}, slice {red_onion}, and chop {cilantro} so the broth cooks evenly and the garnishes stay fresh.
2. Bring a small saucepan of water to a gentle boil over medium heat, lower in {egg}, and cook until the yolks are set; cool and peel for serving.
3. Cook {wheat_noodles} in a large pot of boiling water until just tender, then drain well so they stay springy for serving.
4. Pat {chicken_thigh} dry, rub with {salt}, and sear in a wide heavy pot over medium heat with {neutral_oil} until lightly golden on both sides; remove so the surface can brown instead of steam.
5. In the same pot over low heat, add {onion} with a pinch of {salt} and sweat until soft and lightly golden. Stir in {garlic}, {ginger}, {turmeric}, {paprika}, and {shrimp_paste}, cooking gently until deeply fragrant and the oil turns golden.
6. Sprinkle in {chickpea_flour} and stir over low heat until nutty and fragrant. Return {chicken_thigh} to the pot, add {chicken_stock}, {coconut_milk}, {fish_sauce}, and more {salt}, then simmer gently until the chicken is tender, the broth is silky, and the oil starts to rise back to the surface.
7. Lift out {chicken_thigh}, rest briefly, then shred into bite-size pieces and return it to the broth so it stays juicy.
8. Taste the broth and adjust with {fish_sauce}, {salt}, and a squeeze of {lime} until rich, savory, and lively.
9. Divide {wheat_noodles} between warm bowls, ladle over the hot broth and {chicken_thigh}, then finish with {cilantro}, {red_onion}, {egg}, and {chili_oil}. Serve at once with remaining {lime} for squeezing.