Coconut Chicken Ramen

December 8, 2018

 

 

When the weather confuses me I automatically choose my go-to comfort, nourishing meal- RAMEN! I really find this dish to be the perfect balance between a hearty meal and healthy, wholesome food. I think some types of "comfort" food like a pie or chicken soup either leave me feeling a little bit hungry very soon after eating or on the other extreme, overly full and bloated. I think ramen has a beautiful way of creating a soup like base, and adding in proteins (chicken, salmon etc) with light carbs such egg or rice noodles. So that bloated and "I can't walk anymore" feeling is non-existent. 

 

I always wondered why we were never really given a spoon with our ramen at restaurants, as the soup portion basically demanded that we have one. And later I learned that actually to drink from the soup bowl is fine etiquette and should be adopted rather than having chop sticks and spoons alongside your plate. For me, trying new foods also opens my eyes and taste buds to new cultures and almost forces me to learn more, which I love! Food is a great way for us to immerse ourselves in other cultures and this dish was just that for me. 

 

This chicken ramen was made with a chicken broth, and infused with coconut milk and peanut butter, which may sound a but unconventional, but it tasted REALLY GREAT! 

 

Hope you enjoy the recipe!

 

 

Recipe:

Type: Chicken

 

Ingredients:

 

4 cups of chicken broth (I used Inna Parman's chicken stock)

3/4 can of coconut milk

1/4 cup low sodium soy sauce 

2 tbsp. fish sauce 

2 tbsp. agave syrup/honey

1/3 cup smooth peanut butter 

1/4 cup Thai red curry paste

3 chicken boneless chicken fillet 

1/2 punnet white mushrooms, sliced

5 spinach leaves 

A bunch of spring onions 

5cm fresh ginger, grated

1 clove of garlic, minced

4 squares of ramen egg noodles 

Juice of 1/2 lime

1 handful of spinach

Sesame oil to drizzle once plated

 

Method:

  1. In a large pot, boil the chicken broth, coconut milk, soy sauce, fish sauce, honey/agave, peanut butter and curry paste. Bring this to a mild boil and then add in the chicken and mushrooms, 1/2 of the spring onions, ginger and garlic. Cover the pot and bring to a nice boil. 

  2. Once this is done, stir in the noodles, spinach, lime and rest of the spring onion. Once the noodles are soft then your ramen is ready, sprinkle with sesame oil and enjoy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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