Panthay Khawswey (Burmese Chicken Stew) - cooking recipe

Ingredients

salt to taste
1 (8 ounce) package rice vermicelli
3 tablespoons vegetable oil, or more if needed
1 cup chopped onions
6 cloves garlic, crushed, or more to taste
1 (1 inch) piece ginger, crushed
1/2 teaspoon ground turmeric
2 cups diced chicken
1 tablespoon fish sauce
1 tablespoon chili powder, or to taste
1/2 cup water, or more if needed
3 cups milk
1 (14 ounce) can coconut milk
1/3 cup chickpea flour
1/4 cup chopped green onions (optional)
1/4 cup chopped fresh cilantro (optional)

Preparation

Fill a saucepan with lightly salted water and bring to a rolling boil; stir in vermicelli noodles and cook, uncovered, stirring occasionally, until the noodles are tender yet firm to the bite, 4 to 5 minutes. Drain.
Heat oil in a large pot over medium heat; add onions, garlic, ginger, and turmeric. Cook and stir until onions start to brown, about 5 minutes. Stir in chicken, fish sauce, chile powder, and salt. Add a tablespoon or two of water if mixture looks dry or starts to stick. Cook until chicken is tender and no longer pink, about 5 minutes.
Pour milk and coconut milk into the pot. Bring the soup to a boil; reduce heat, and simmer, uncovered, stirring frequently, about 5 minutes.
Combine 1/2 cup water and chickpea flour in a small bowl. Add chickpea flour mixture to the soup a few tablespoons at a time; stir thoroughly between each addition to avoid lumps. Simmer until slightly thickened, 5 to 10 minutes.
Place cooled vermicelli noodles into servings bowls. Ladle soup over the noodles, and garnish with green onions and cilantro.