I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.
Ingredients
- 1 fresh lemongrass stalk, outer leaves removed
- 2 quarts chicken stock
- ½ cup minced fresh ginger, divided
- 4 makrut lime leaves
- 1 tablespoon minced garlic
- 1 tablespoon Sriracha chile sauce
- 1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch strips
- ½ cup fresh cilantro, bundled
- 2 (14 ounce) cans coconut milk
- 3 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 6 (3 ounce) packages ramen noodles (exclude seasoning packets)
- 2 large carrots, shredded
- 1 cup chopped tomatoes
- 3 green onions, chopped
- ¼ cup chopped fresh cilantro, or to taste
Directions
Step 1
Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
Step 2
Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
Step 3
Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
Step 4
Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
Step 5
Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.
Cook’s Notes:
If not salty enough, add another tablespoon fish sauce.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 551 | |
% Daily Value * | |
Total Fat24g | 31% |
Saturated Fat19g | 97% |
Cholesterol45mg | 15% |
Sodium1646mg | 72% |
Total Carbohydrate57g | 21% |
Dietary Fiber4g | 15% |
Total Sugars10g | |
Protein30g | |
Vitamin C13mg | 65% |
Calcium89mg | 7% |
Iron7mg | 37% |
Potassium541mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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