Chicken Noodle Soup (Burmese Style)

Chicken bean thread vermicelli soup

This is Burmese version of chicken noodle soup is spicier and a lot more ingredients then it counter part of western traditional chicken noodle soup.  Traditionally this dish call for soy beans rolls but as you know in my photo and recipe I do not put soy beans rolls since I run out of them in my pantry.

Bean thread vermicelli

soaked lily flowers

Ingredients:

3 tbsp vegetable oil

1/2 medium onion, chopped

3 cloves garlic, minced

1 roasted whole chicken, deboned

1 tsp red chili powder

1/2 tsp turmeric powder

3 quarts of water

1 tbsp fish sauce

10 dried lily flowers, soaked in water

5 dried ear mushrooms, soaked in water, washed

1 stick dried bean curd roll, soaked in water, cut 1”

2 Bean thread vermicelli, soaked in water

Some salt and pepper to taste

Some cilantro leaves for garnish

Directions:

Heat oil in a large stock pot, sauté onion and garlic for a few minutes until onion is brown, add red chili powder, turmeric powder and roasted chicken meat and stir a few minutes until they are all mix in.

Add water, fish sauce, mushrooms, lily flowers, vermicelli noodle, and salt and pepper, cover the lid and cook until boil.  Cook for 5 more minutes with open lid.

Ready to serve in individual serving soup dishes and garnish with cilantro.