Burmese Coconut Chicken Noodles (Ohn-No Khao Swè)

• 5 pounds Chicken Thighs or Breast (1 inch chunks)
• 5 pounds Yellow Onions (diced)
• 2 tablespoon Tumeric Powder
• 3 tablespoon Fish Sauce
• 2 can Coconut Milk
• 1 head Garlic (Diced)
• 3 tablespoon Ginger (Diced)
• 2 box Chicken Broth (32 oz box)
• 5 pieces Lemon grass (cut into 2 inch pieces)
• 1/2 tablespoon Chili Flakes
• 1 package Green Onion (chopped for garnish)
• 8 pieces Hardboiled Eggs
• 2 pieces Limes
• 8 tablespoon Oil (Canola, Avocado, Olive all work good)
• 2 pounds Wheat noodles

1. Dice onions, garlic, and ginger and put in separate bowls
2. Cut lemongrass into five 2 inch pieces
3. Coat bottom of large pot (8 or 12 qt stock pot works well) with a lot of oil - if there is not a puddle of oil that goes all around the pot then add more
4. Put onions in and sweat until golden brown on medium-high. This part takes forever so be patient (like 2 hours forever) - remember to keep mixing so the onions don't burn. If your onions are white - keep on cooking its not ready - if there is a ton of onion juice still in your stock pot - its not ready - keep cooking - Golden Brown is key - kind of like golden brown hash browns if that is helpful
5. Put the garlic in and stir it around maybe 2 or 3 minutes - should start smelling good at this point.
6. Add 2 table spoons of powdered numeric, 3 tablespoons of fish sauce and 1/2 tablespoon of chili flakes to the pot
7. Mix this combination for 2 to 3 minutes on medium to medium high - if you smell burning - thats not good - should not smell like burning - turn down the temp if you smell that
8. Add in the 5 pounds of chicken thighs (preferable since breasts are kind of dry to be honest - but if you are not into that fat stuff - breast could work as well)
9. Now mix this together for 2 to 3 minutes on medium in the pot
10. Put in the chicken stock so there is at least a 1 inch layer on top of the chicken pieces - the two boxes should be enough. But to be honest folks - make your own chicken broth - its so much better. Just take a whole chicken, skin it, dump it in a stock pot, fill it with water up to the 2 inch from the top mark and simmer for 2 hours - boom done delicious)
11. Add in the five 2 inch pieces of lemongrass and the diced ginger at this point
12. Simmer for 30 minutes
13. Pour in the 2 cans of coconut milk and simmer for another 5 minutes
14. remove the lemongrass
15. Taste the soup - and add salt, pepper, and chili to taste - at this point, in my opinion, you need to add some extra salt to make it work - but everyone has their own preferences so do as you see fit.
16. hard boil your eggs - 1 per a person
17. cut up the green onions - this stuff is for garnish
18. cook the noodles according to the instructions on the packet
19. Take the bowl, add in the noodles, put in a egg per a person, pour in the soup, garnish with green onions and serve
20. Cut up your lime and squeeze it onto your bowl to taste

chicken, yellow onions, tumeric powder, fish sauce, coconut milk, garlic, ginger, chicken broth, lemon grass, chili flakes, green onion, eggs, oil, noodles

Taken from www.epicurious.com/recipes/member/views/burmese-coconut-chicken-noodles-ohn-no-khao-swe-579ea6e0c9298e5449591815 (may not work)