Myanmar Chicken Vermicelli Soup

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based option, while pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more affordable.

vermicelli noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles offer more fiber, and rice noodles are usually cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a basic pantry item.

Hydrate black fungus mushrooms, dried soy bean curd, and vermicelli noodles in warm water.

Heat olive oil in a pan over medium heat.

Add 1 cup of shallots and 1/4 cup of chopped garlic to the pan and sauté until fragrant.

Add 1.5 pounds of cubed chicken to the pan and sauté until cooked through.

Stir in 1 teaspoon of ground ginger, 1 teaspoon of ground black pepper, 2 teaspoons of paprika, and a pinch of turmeric.

Add 1/2 cup of fish sauce to the chicken mixture.

Transfer the chicken mixture to the boiling chicken stock and let it simmer.

Add 20 quail eggs to the soup.

Add the hydrated soy bean curd to the soup for texture.

Wash and add the rehydrated black fungus mushrooms to the soup.

Simmer the soup for 15 to 20 minutes to soften the mushrooms and soy bean curd.

Cut the vermicelli noodles into manageable strands and add them to the soup.

Serve the soup with chili pepper flakes, fish sauce, lime wedges, and cilantro on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens