From Victoria's Kitchen

Chicken Coconut Soup

Ingredients:
1/2 medium onion, chopped
1 1/2 medium onions, finely sliced in half-rings
1-inch piece of fresh ginger, peeled and chopped
2 cloves garlic, chopped
1 pound of boneless skinless chicken thighs sliced into strips
Salt and freshly ground pepper
2 tablespoons chickpea or fava flour
3 cups chicken broth
2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper
2 teaspoons paprika
1/2 teaspoon turmeric
1 cup coconut milk
12 to 16 ounces lo-mein, or rice, or pasta noodles (cooked)
Lime or lemon wedges
4 scallions, cut into thin rounds
2 hard boiled eggs, cut crosswise into slices
Roasted chili powder

Directions:
Place the chopped onion, ginger, garlic, and 4 tablespoons of water into a blender. Puree until smooth.
Spread the cut-up chicken out on a plate. Sprinkle lightly with salt and pepper and let sit.
Place the flour in a bowl. Slowly add 1 cup of the chicken broth and mix well. Add the puree and coat the chicken strips.
Heat a skillet over medium-high heat and add the oil. When the oil is hot, toss in the coated chicken and stir-fry until lightly browned. Some of the fat from the chicken will be released. Remove the chicken with a slotted spoon.
Add the sliced onions to the pan and cook slowly, allowing the onions to caramelize over the course of five to seven minutes. Towards the end of that time when the onions are beginning to brown, add the turmeric and paprika.
Bring the pot with the chicken, caramelized onions, and two cups chicken broth to a boil. Then reduce the heat to low and simmer gently, uncovered, for 15 minutes.
Add the coconut milk. Stir to mix and return to a simmer.
Serve with cooked noodles and garnishes as desired. (I added Asian vegetables.)
 
Hope you enjoy this dish and make it at home.
 
With Love and respect,
Victoria