Burmese Coconut 10g Protein Noodles™

Name: Burmese Coconut 10g Protein Noodles™
Prep time: 11 min
Yield: 12
Ingredients: 1/4 Cup Fish Sauce; 3/4 Cup Peanut Oil; 2 teaspoons Turmeric; 20 oz Onion, finely chopped; 1.5 oz Garlic, minced; 1 teaspoon Paprika; 4 Cups Chicken Broth; 3/4 Cup Roasted Chickpea Flour; 2 Cups Coconut Milk; 10 Each Shallot, peeled and sliced in half lengthwise; 2.5 lb Package Shallot, peeled and sliced in half lengthwise; 5 Each Hard-Cooked Eggs, sliced; Garnish Scallions, thinly sliced; Garnish Lime Wedges; Garnish Thai Red Chili Pepper, thinly sliced

Prep Time 11 minutes

Yield 12 servings

Ingredients

1/4 Cup Fish Sauce
3/4 Cup Peanut Oil
2 teaspoons Turmeric
20 oz Onion, finely chopped
1.5 oz Garlic, minced
1 teaspoon Paprika
4 Cups Chicken Broth
3/4 Cup Roasted Chickpea Flour
2 Cups Coconut Milk
10 Each Shallot, peeled and sliced in half lengthwise
2.5 lb Package Shallot, peeled and sliced in half lengthwise
5 Each Hard-Cooked Eggs, sliced
Garnish Scallions, thinly sliced
Garnish Lime Wedges
Garnish Thai Red Chili Pepper, thinly sliced

Directions

1. Heat oil in saucepan and sauté turmeric with onion until softened. Add garlic and paprika and cook. Add broth and bring to a simmer.

2. Dissolve chickpea flour in 1 cup water and whisk into broth. Simmer until it thickens slightly. Add coconut milk and shallots and cook until shallots are tender. Season to taste.

3. Dip noodles into hot water and drain.

To serve: divide 10g Protein Noodles™ between 12 bowls and ladle soup over noodles. Garnish with eggs, scallions, coconut, lime wedges and red pepper.