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