Ingredients Jump to Instructions ↓

  1. 2 lb chicken, cut into cubes

  2. 4 qt water

  3. 4 tbsp fish sauce

  4. 2 tsp oil

  5. 3/4 tsp salt

  6. 1 1/2 tbsp chili powder

  7. 1 3/4 oz thick coconut milk

  8. 8 tbsp pea powder

  9. 3 sliced boiled eggs

  10. 1 lb onion

  11. 3 lb fried dried wheat noodle

Instructions Jump to Ingredients ↑

  1. Preparation (instructions) Boil chicken with 2 qt water in a saucepan. Stir in fish sauce and boil for a further 20 minutes. Drain soup into a bowl, leaving the boiled chicken in the saucepan. Set aside. Add in oil, salt and chili powder. Stir fry for 4 minutes and pour in coconut milk and pea powder. Pour in reserved chicken soup and remaining water. Add in ½ lb quartered onions in the soup and boil for a further 16 minutes under low heat. For each serving plate, arrange egg slices, remaining onion slices and rice noodles. Serve soup in separate serving bowls.


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