Panthay Khawswey (Burmese Chicken Stew)

• salt to taste
• 1 (8 ounce) package rice vermicelli
• 3 tablespoons vegetable oil, or more if needed
• 1 cup chopped onions
• 6 cloves garlic, crushed, or more to taste
• 1 (1 inch) piece ginger, crushed
• 1/2 teaspoon ground turmeric
• 2 cups diced chicken
• 1 tablespoon fish sauce
• 1 tablespoon chili powder, or to taste
• 1/2 cup water, or more if needed
• 3 cups milk
• 1 (14 ounce) can coconut milk
• 1/3 cup chickpea flour
• 1/4 cup chopped green onions (optional)
• 1/4 cup chopped fresh cilantro (optional)

1. Fill a saucepan with lightly salted water and bring to a rolling boil; stir in vermicelli noodles and cook, uncovered, stirring occasionally, until the noodles are tender yet firm to the bite, 4 to 5 minutes. Drain.
2. Heat oil in a large pot over medium heat; add onions, garlic, ginger, and turmeric. Cook and stir until onions start to brown, about 5 minutes. Stir in chicken, fish sauce, chile powder, and salt. Add a tablespoon or two of water if mixture looks dry or starts to stick. Cook until chicken is tender and no longer pink, about 5 minutes.
3. Pour milk and coconut milk into the pot. Bring the soup to a boil; reduce heat, and simmer, uncovered, stirring frequently, about 5 minutes.
4. Combine 1/2 cup water and chickpea flour in a small bowl. Add chickpea flour mixture to the soup a few tablespoons at a time; stir thoroughly between each addition to avoid lumps. Simmer until slightly thickened, 5 to 10 minutes.
5. Place cooled vermicelli noodles into servings bowls. Ladle soup over the noodles, and garnish with green onions and cilantro.

salt, rice vermicelli, vegetable oil, onions, garlic, ginger, ground turmeric, chicken, fish sauce, chili powder, water, milk, coconut milk, chickpea flour, green onions, fresh cilantro

Taken from www.allrecipes.com/recipe/245419/panthay-khawswey-burmese-chicken-stew/ (may not work)