Coconut Noodles

• 1/2 pound chicken, boned, skinned and cut into 3/4-inch cubes
• 1 teaspoon fish sauce
• Sea salt
• 1/4 cup peanut oil
• 1/4 teaspoon turmeric
• 1 small sweet onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 teaspoon sweet paprika
• 20 1-inch cubes fish cake, deep-fried
• 5 cups chicken broth
• 1/4 cup roasted chickpea flour
• 23 cup coconut milk
• 13 peeled shallot lobes, one of them finely sliced and soaked in water
• 3/4 pound boiled spaghetti-size egg noodles
• 2 hard-boiled eggs, thinly sliced
• 2 scallions, sliced
• Handful of deep-fried rice noodles
• 1 lime, cut into wedges
• Red chilies, roasted in a pan and then coarsely ground

1. Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
2. Place a medium saucepan over medium-high heat and add the oil and turmeric.
3. Scrape in the onions and saute for a minute.
4. Add the garlic and cook 1 more minute.
5. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside.
6. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
7. In a large saucepan, bring the broth to a boil.
8. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly.
9. Add the chicken to the broth, and stir in the coconut milk.
10. Bring to a boil, then lower the heat.
11. Add the shallot lobes and simmer until just cooked through.
12. Season to taste.
13. To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth.
14. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles.
15. Serve, passing lime wedges and roasted chilies.

chicken, fish sauce, salt, peanut oil, turmeric, sweet onion, garlic, sweet paprika, cake, chicken broth, flour, coconut milk, shallot, egg noodles, eggs, scallions, handful of deepfried rice noodles, lime, red chilies

Taken from cooking.nytimes.com/recipes/12024 (may not work)