Burmese Lemongrass Curry Ramen (Khao Suey)
GET READY TO COOK
Method:
1. Toss chicken with Burmese Lime Leaf & Lemongrass Paste; marinate for at least 30mins then oven roast/pan fry until cooked.
2. For broth, in a saucepan, add Burmese Lime Leaf & Lemongrass Paste, coconut milk, water and stock cube; mix well and simmer for 3-5mins.
3. Add noodles to a wide bowl and ladle with broth. Top with chicken and garnishes to serve.
Ingredients:
Grilled Chicken
1.25kg diced / sliced chicken thigh
250g Burmese Lime Leaf & Lemongrass Paste
Coconut Broth
400g Burmese Lime Leaf & Lemongrass Paste
800ml coconut milk
400ml water
1 low sodium chicken stock cube (approx. 8g)*
1.2kg cooked ramen noodles
Optional garnishes: Shredded carrot & cabbage, crispy onions, lime, coriander, toasted pumpkin seeds / roasted peanuts
*for vegan option, sub with extra firm tofu and vegetable stock
About this dish
10 Portions
2 Medium
Serves:
Burmese Lime Leaf & Lemongrass Paste
Chilli Rating:
Product:
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