Lunchbreak: Noodles in coconut curry broth

Chef Toni Robertson

Z Bar

108 E. Superior, Chicago - 6th floor


High Tea

 kauk swe

Burmese chicken noodles in coconut curry broth

Yield: 6-8 servings

Curry Paste


1 medium size diced onion

2 cloves of garlic

1 medium size peeled and chopped ginger root

2 stalks of young lemongrass (middle part only)

2 fresh seeded and diced red chilis


  • Place all ingredients into a blender and puree until the consistency of thick paste
  • Add water or lime juice if necessary

 Chicken Curry Broth


       6 cups of strong chicken stock

       2 Tablespoons of canola oil

       2 Tablespoons of red curry paste

       1 teaspoon of sweet paprika

       1 teaspoon of turmeric

       2 Kaffir lime leaves

       2 cans of coconut milk

       2 Tablespoons of fish sauce



o  Sauté the red curry paste with canola oil until fragrant

o  Add in the paprika and turmeric

o  Add in the chicken stock and coconut milk

o  Simmer for 30 minutes stirring occasionally

o  Add in the lime leaves and fish sauce, combine and simmer for an additional 10 minutes

o  Stir occasionally

o  Take off from heat and immediately strain the broth, serve



3 ounces of egg noodles per tea cup



  • Boil in water until soft


(amounts based on personal preference)

Shredded chicken breast

Diced pickled mustard greens

Fried shallots


Lime juice

Lime zest



  • Place 4 ounce of noodles in a tea cup
  • Pour heated chicken curry broth over noodles
  • Top with garnishes tableside, as desired per personal preference


Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.