THAI RED CURRY RAMEN SOUP

recipe

INGREDIENTS

Cooking oil 4 tbsp

Boneless chicken cubes 300g

Black pepper (crushed) 1 tsp

Himalayan pink salt 1 tsp or to taste

Spring onion (white part chopped) ½ cup

Garlic (chopped) ½ tbsp

Ginger (grated) ½ tbsp

Kaffir lime leaves 4-5

Mushrooms (sliced) ½ cup

Thai red curry paste 4 tbsp

Coconut milk 500ml

Stock 1 litre

Soy sauce 1 tbsp

Lemon juice 1 tsp

Sesame oil 2 tsp

Fish sauce 2 tsp

Brown sugar 1 tsp

Ramen noodles 200g

Spring onion leaves (chopped)

Thai red chilli (sliced)

Fresh basil leaves

Egg (boiled)

Chilli oil

Sesame seeds (black and white)

DIRECTIONS

* In a wok, add cooking oil, chicken and mix well until it changes colour.

* Add salt, black pepper crushed, mix well and cook on medium flame for 5-6 minutes and set aside.

* In the same wok, add cooking oil, spring onion, garlic, ginger, kaffir lime leaves and sauté for 1-2 minutes.

* Add mushrooms, mix well and cook for 1-2 minutes.

* Add Thai red curry paste and mix well.

* Add coconut milk, stock, soy sauce, lemon juice, sesame oil, fish sauce, black pepper (crushed), brown sugar, salt, mix well and bring it to boil.

* Add ramen noodles and cook on low flame until ramen is cooked (4-5 minutes).

* Add water if required.

* Add cooked chicken, spring onion, Thai red chilli, fresh basil leaves, boiled egg, chilli oil, sesame seeds and serve!

Courtesy: Food Fusion Recipe by Seema Hanif