Burmese Chicken-Coconut Soup

Burmese Chicken-Coconut Soup

This is sweet, generous, talented, Tanya Tandoc's recipe. She always shared her recipes without reserve. I learned this recipe from one of her cooking classes which were as much entertainment as they were educational. I love to make and eat this soup and can't do so without thinking of her. It was the first time I'd eaten soup that you dressed up so much outside the simmering pot. Frankly, it's genius and homeyness all rolled up in one.


  • 1 Onion, diced
  • 2" fresh Ginger, peeled and minced
  • 4 cloves garlic, peeled
  • 4 Tbsp. Chickpea Flour
  • 6 Cups Chicken Stock
  • 2 Tbsp. Vegetable Oil
  • 1 tsp. Cayenne
  • 1 Tbsp. Paprika
  • 1 tsp. Turmeric
  • 2 Cups Coconut Milk
  • Meat from one roasted Chicken, skinless, chopped bite-size
  • Salt and White Pepper to taste
  • Accouterments:
  • Soft-cooked eggs
  • Rice Noodles, Egg Noodles, or Spaghetti, cooked
  • Green Onions, chopped fine
  • Cilantro, chopped coarsely
  • Lime or Lemon wedges


  1. Put the onion, ginger and garlic in a food processor and process until they are a smooth paste. Heat the oil in a soup pot. Cook the lot on medium until the begin to soften. Add the cayenne, paprika, and turmeric and cook a few seconds until everything starts looking dry. Whisk the chickpea flour into the chicken broth, turn up the heat and add the broth. Stir to make sure there are no lumps. Add the coconut milk and bring to a simmer. Simmer until slightly thickened, about 20 minutes. Add the chicken and return to simmer. Season with salt and pepper to taste
  2. To serve, assemble accouterments of choice into bowl and pour the hot soup over.