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Chicken Noodle Soup with Turmeric and Coconut Milk

HG Cooks

Chicken Noodle Soup with Turmeric and Coconut Milk

Recipe by Milk Street Noodles

Chicken soup is a common comfort food in most cultures and the act of sipping a hot bowl is always good for the soul. This version hails from Burma but boasts ingredients and influences from neighbouring countries: chickpea flour, turmeric and ginger from India, coconut milk from Thailand and noodles from China. 

Start to Finish: 1 hour, 10 minutes

Serves: 4


  • 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces

  • 6 medium garlic cloves, finely grated

  • 1 ½ tablespoons finely grated fresh ginger

  • 2 teaspoons ground turmeric

  • 2 teaspoons sweet paprika

  • ½ teaspoon cayenne pepper 

  • Kosher salt

  • 4 tablespoons fish sauce, divided

  • ¼ cup plus 2 tablespoons chickpea flour

  • 4 cups low-sodium chicken broth, divided

  • 3 tablespoons grapeseed or other neutral oil

  • 2 large yellow onions, halved and thinly sliced 

  • 14-ounce can coconut milk  (Don’t use light coconut milk, as it will result in a thin, less flavorful broth. Also, be sure to stir the coconut milk before use to recombine the fat that separates to the top with the liquid below.) 

  • 1 pound fresh Asian egg noodles 

  • Lime wedges, to serve


  • In a medium bowl, stir together the chicken, garlic, ginger, turmeric, paprika, cayenne, 1 1/2 teaspoons salt and 1 tablespoon of the fish sauce. In a small bowl, whisk together the chickpea flour and 1 cup of the broth; set aside. 
  • In a large Dutch oven over medium, heat the oil until shimmering. Add the onions and ½ teaspoon of salt. Cook, stirring occasionally, until light golden brown, 12 to 15 minutes; reduce the heat if the onions are browning too quickly. Add the chicken and cook over medium, stirring occasionally, until opaque on the exterior, about 5 minutes.
  • Stir in the remaining 3 cups broth, the remaining 3 tablespoons fish sauce, the coconut milk and 3 cups water. Bring to a simmer over medium-high. Whisk the chickpea flour mixture to recombine, then whisk it into the broth mixture. Return to a simmer, and cook, uncovered and stirring occasionally, until the chicken is cooked through, about 15 minutes. Off heat, taste and season with salt.
  • While the soup simmers, bring a large pot of water to a boil. Add the noodles and cook, stirring occasionally, until tender. Drain in a colander to remove as much water as possible. Divide the noodles evenly among 4 serving bowls, then ladle soup over the noodles. Serve with lime wedges. 

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