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Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

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
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10 Portions

2 Medium

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Serves:

Burmese Lime Leaf & Lemongrass Paste

Chilli Rating:

Product:

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