While in Middle Eastern lands this recipe may be served for breakfast, the ingredients lend itself to lunch or dinner in the US. Either way you use it, here is a delicious twist to the usual chicken noodle soup!

6 oz round rice noodles
2 skinless, boneless chicken breasts, cubed
1 tbsp fish sauce
1 small onion, chopped
2 minced garlic cloves
1 tsp chopped fresh ginger root
1/2 tsp ground tumeric
1 large red chili, seeded and chopped
1 1/4 cup thick coconut milk (made by blending equal parts fresh coconut and water in blender and straining through cheese cloth)
2 tbsp peanut oil
1 quart chicken stock
3-4 tbsp chickpea flour, dissolved in 1/2 cup cold water

Garnish

Sliced hard boiled eggs
1 red onion, thinly sliced, soaked in cold water and drained
Lemon slices
Chopped cilantro

1. Cook the noodles for 2-3 minutes in boiling water. Drain and give cold water bath. Drain and set aside. Just before serving, reheat the noodles by pouring hot water over them while in a colander.

2. Rub the chicken with the fish sauce and set aside.

3. Blend together the onion, garlic, ginger, tumeric and chili in a food processor. When smooth, add 3 tbsp of coconut milk to form paste.

4. Fry the paste in peanut oil over medium heat for 2-3 minutes, stirring constantly. Add chicken and stir-fry for another 2-3 minutes. Add half of the chicken stock and bring to a boil. Continue cooking chicken for 8-10 minutes.

5. In a separate small saucepan, heat the remaining stock to a boil. Add the flour, stirring to prevent lumps. When thick, strain the stock into the chicken. Stir well. When the soup starts to boil, add the remaining coconut milk. Taste and adjust the seasoning by adding salt or more fish sauce. Bring the soup back to a rolling boil.

6. At the same time, reheat the noodles and place them in your serving dish. Pour chicken mixture over noodles and top with garnishes. Serve immediately.

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