Ingredients
- 1 Serve of Ramen Noodles
- 1 TBSP Ginger
- 1 TBSP Garlic
- 1 TBSP Red Curry Paste
- 2 Boiled egg
- 1/2 Lemon
- 1 TBSP Soy Sauce
- 1 small can Sweet Corn
- 2 heads Pak Choi
- 200ml Coconut Cream
- 300ml Chicken Stock
- 1 TBSP Oil
- Cooked Shredded Chicken Breast
Method
- Soft Boil Eggs for 6.5 minutes on the stove.Boil water to a rolling boil, gently place in eggs, low heat for 6.5 minutes with the lid on. Remove from heat and run under cold water. Peel eggs and put aside.TIP: Peel eggs under water for a perfect boiled egg.
- To make the soup heat 1 TBSP of oil in a pot, use 1 heaped tablespoon of Red Curry Paste and 1 TBSP of Ginger and Garlic. Cook for afew minutes until fragrant.
- Add your chicken stock and let it come to a simmer. Add sweet corn and pak Choi and place on pot lid for veges to cook for afew minutes. Once cooked to your liking. Add in the coconut cream and reduce heat to low. Add in your cooked chicken shredded breast. Add a squeeze of lemon and 1 TBSP of Soy Sauce. Taste and add more if desired. Gently stir on a simmer for afew minutes while you cook your noodles.
- In a separate pot cook your noodles in boiling water. Once cooked drain and place in a bowl to plate your dish.
- The soup is now ready and spoon over the noodles. Cut your boiled egg in half and add to the side.Garnish Ideas: Toasted peanuts, seasame seeds, crispy chilli oil or coriander.ENJOY!
Product used in recipe
- LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 500ML
- HAKUBAKU - HAKUBAKU ORGANIC RAMEN NOODLE 270G
- VALCOM - VALCOM CURRY PASTE RED
