1 lb of fresh egg noodles, blanched in boiling water
2 lbs boneless skinless chicken thighs, cubed
6 Tbsp fish sauce
1/4 cup oil
1 large onion (diced)
4 cloves garlic (peeled and grated)
1/2 Tbsp fresh ginger (peeled and grated)
1/2 tsp turmeric powder
1 Tbsp chili flakes
1/2 cup chickpea flour or besan flour or gram flour + 1/2 cup water
6 cup chicken stock
1 1/3 cups coconut milk
GARNISHES AND CONDIMENTS:
4 hard-boiled eggs , peeled and sliced
2 green onions (thinly sliced)
1 medium onion , finely sliced
1/2 cup chopped coriander leaves
2 limes , quartered
1/2 cup chili flakes
1 cup fresh bean sprouts (blanch in hot water briefly if you prefer.)
12 oz (350 g) fresh egg noodles, deep-fried in oil until crispy, drained on paper towel, cooled and crumbled by hand into bite-size pieces
Marinate chicken with fish sauce for at least 15 minutes. Heat oil in large pot, saute onion, garlic, ginger and turmeric for 5 minutes. Stir in chicken and chili flakes. Cover and cook over medium-low heat for 10 minutes. Stir occasionally to prevent chicken sticking to pot. Meanwhile, add chickpea flour to water and whisk to remove lumps.
Add chicken stock to the pan and bring to the boil. Reduce heat, cover and simmer for a further 10 minutes and the chicken is cooked through. Add coconut milk and continue to simmer for another 10 minutes.Stir in chickpea flour paste until the soup thickens slightly.
Arrange each garnishing item on a separate plate on the table around a central bowl of chicken and coconut chickpeas soup. To serve, take a portion of fresh noodles and a generous helping of soup, add a little of each garnishing (a dash of fish sauce if desired).