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Ingredients
  • ½ pound chicken, boned, skinned and cut into ¾-inch cubes
  • 1 teaspoon fish sauce
  • Sea salt
  • ¼ cup peanut oil
  • ¼ teaspoon turmeric
  • 1 small sweet onion, finely chopped
  • 3 cloves garlic, finely chopped
  • ½ teaspoon sweet paprika
  • 20 1-inch cubes fish cake, deep-fried
  • 5 cups chicken broth
  • ¼ cup roasted chickpea flour
  • ⅔ cup coconut milk
  • 13 peeled shallot lobes, one of them finely sliced and soaked in water
  • ¾ pound boiled spaghetti-size egg noodles
  • 2 hard-boiled eggs, thinly sliced
  • 2 scallions, sliced
  • Handful of deep-fried rice noodles
  • 1 lime, cut into wedges
  • Red chilies, roasted in a pan and then coarsely ground
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