1 -‐ 2 lbs. boneless, skinless thighs
1 Tbs. hot paprika, or to taste
1 Tbs. grated ginger
1 Tbs. grated garlic
1 large shallot, sliced
1/2 cup chickpea flour
1 quart chicken stock
Fish sauce, to taste (I used 3 Tbs.)
1 can coconut milk (I used light)
1 lbs. spaghetti (wheat noodles)
2 hardboiled eggs, sliced Cilantro, torn
Green onion, sliced Lime & lemon wedges Fish sauce
First fry the chicken in hot oil. This can take ten minutes per side to get a good sear.
Meanwhile, grate the ginger, garlic and slice the onion. Once the chicken is brown on both sides, sprinkle on the paprika, ginger, and garlic. Cook for a minute, until fragrant. Then add the shallot and cook a few minutes to soften. The shallot will add sweet goodness to the curry and balances the heat from the hot paprika. Sprinkle on the chickpea flour and, to prevent lumps, stir. This will ensure that everything is coated and all the flour is moistened. The chickpea flour will thicken the curry and add a slightly earthy background flavor.
Now for the liquids. Pour on stock, coconut milk, and fish sauce – instead of salt (I used quite a bit since my chicken stock is low sodium). Simmer 30 minutes, breaking the chicken into smaller pieces with a wooden spoon. If the sauce gets too thick, thin it out with stock or water. If it seems a bit thin, make a slurry with some more chickpea flour and stir it in.
Meanwhile, cook the noodles and hardboiled eggs. Slice up a rainbow of garnishes. Serve the noodles in one bowl, the curry in a second bowl, and the toppings on a platter, and let your guests assemble their own soup bowls to taste.
Notes and Instructions