Heat 2 tablespoons oil in a large pot over high heat.
Add onion and cook, stirring often, until softened, about 3 minutes.
Push the onion to the side and add the chicken.
Photo: Jenny Huang
Cook, flipping halfway through, until the chicken is browned, 3 to 5 minutes.
Stir in broth and coconut milk.
Bring to a boil, stirring occasionally.
Reduce heat to medium-low.
Cover and simmer, stirring occasionally, until the chicken is cooked through, 10 to 15 minutes.
Whisk garbanzo bean flour with water in a small bowl until smooth.
Ladle in some of the hot soup and whisk until smooth.
Stir the mixture into the soup and bring to a boil, stirring.
Simmer over medium-low heat, stirring occasionally, until slightly thickened, 5 to 10 minutes.
Meanwhile, bring a large pot of water to a boil.
Cook noodles according to package directions.
Drain, rinse and toss the noodles with the remaining 2 teaspoons oil.
Divide the noodles among 6 bowls.
Ladle the soup over the noodles.
Garnish with eggs, chile powder, red onion, cilantro and lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
