Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

With its rich and fragrant coconut broth and chewy noodles, this satisfying bowl, served at Urban Burma in Aurora, Colorado, just might become your go-to chicken soup recipe this season.

EatingWell Magazine, October 2021


Credit: Jenny Huang

Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Toss chicken with fish sauce, garlic, ginger and turmeric in a medium bowl.

  • Heat 2 tablespoons oil in a large pot over high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Push the onion to the side and add the chicken. Cook, flipping halfway through, until the chicken is browned, 3 to 5 minutes.

  • Stir in broth and coconut milk. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the chicken is cooked through, 10 to 15 minutes.

  • Whisk garbanzo bean flour with water in a small bowl until smooth. Ladle in some of the hot soup and whisk until smooth. Stir the mixture into the soup and bring to a boil, stirring. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 5 to 10 minutes.

  • Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse and toss the noodles with the remaining 2 teaspoons oil.

  • Divide the noodles among 4 bowls. Ladle the soup over the noodles. Garnish with eggs, chile powder, red onion, cilantro and lime wedges, if desired. Serve immediately.

Nutrition Facts

1 1/3 cups soup & 1/2 cup noodles
432 calories; fat 18g; cholesterol 71mg; sodium 554mg; carbohydrates 42g; dietary fiber 3g; protein 30g; sugars 2g; niacin equivalents 6mg; saturated fat 8g; vitamin a iu 19IU; potassium 364mg.