|Prep time||1 hour, 30 minutes|
|Cooking time||30 minutes|
|Total time||2 hours|
This is a popular noodle soup from the Burmese and Thai border area, taught in one of our Mosaic of Flavors classes.
Cover beans with water and cook until tender and a thick consistency.
Cook noodles separately according to package directions.
As beans and noodles are cooking, heat oil in a large skillet or pot. Sauté onion (reserving some raw for garnish) until translucent. Add garlic and ginger and cook for about 3 minutes. Add chicken and cook through. Season with turmeric and annatto pepper.
Add bean stew and coconut milk. Simmer for 15-20 minutes. Season with salt and sugar to taste and cook for another few minutes to let flavors meld.
To serve, place noodles in individual bowls and ladle soup on top. Top with fresh cilantro and reserved raw onions.