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Export 14 ingredients for grocery delivery
Step 1
In a medium bowl, toss the chicken, fish sauce, coconut sugar, paprika, turmeric, and cayenne pepper until the chicken is evenly coated. Set aside.
Step 2
Heat the coconut oil in a large heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the onions. Cook, stirring occasionally, until golden brown, 7 to 8 minutes. Reduce the heat to medium-low, add a pinch of salt, and cook for another 5 to 6 minutes, or until the onions are soft.
Step 3
Add the coated chicken and any marinade that’s left in the bowl to the pot with the onions and turn the heat up to medium-high. Cook until the chicken is just cooked through, 4 to 5 minutes.
Step 4
Add the broth and the coconut milk. Bring to a simmer and cook for 20 minutes. In a small bowl, mix 1/2 cup of the broth with the tapioca starch to create a slurry. Stir the slurry into the soup and simmer for an additional 3 to 5 minutes, until thickened slightly.
Step 5
Divide the noodles among serving bowls and pour in a ladleful of soup. Top each bowl with a sliced hard boiled egg and some chopped cilantro, and serve with a lemon wedge on the side.
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