Lemongrass Chicken Ramen

df dinner gf lunch ramen rsf Feb 12, 2023

Lemongrass has antibacterial and anti-fungal properties that prevent the growth of certain yeast and bacteria. Shiitake is great for boosting white blood cells, which helps us fight off unwanted microbes. These combined make for a great immune and gut supporting meal that will protect us through any season.

Lemongrass Chicken Ramen

Serves 2
(DF, GF & RSF)

Ingredients:
2 tablespoon extra virgin olive oil
1 chicken breast
Pinch salt and pepper
3 garlic cloves, minced
1-inch fresh ginger, grated
15g lemongrass stir fry paste
2 teaspoons miso paste
1.5 cups chicken broth
200ml coconut milk
2 tablespoon tamari
1 teaspoon fish sauce
200g fresh shiitake mushrooms, sliced
1 cup enoki mushroom
1/2 cup spring onions, sliced
2 limes
60g organic ramen noodles
2 eggs, poached
1/4 cup coriander, to serve
1 teaspoon chilli flakes, to serve
1 tablespoon black sesame seeds, to serve

Method:

  1. Heat olive oil in a large soup pot over medium heat. Once the oil is heated, add the chicken

    and season with salt and pepper. Sear on both sides until brown. Remove chicken from the

    pot and set aside.

  2. Using the same pot, add garlic and ginger and stir until fragrant. Add lemongrass paste and

    stir for 1 minute or until fragrant. Add miso paste, chicken broth, coconut milk, tamari and fish

    sauce.

  3. Return the chicken breast to the pot and bring to the boil. Add shiitake and enoki mushrooms.

    Cover and reduce the heat to simmer for 15-20 minutes or until chicken is cooked through. Once the chicken is cooked, shred with 2 forks and stir in spring onions and the juice of 1 lime.

  4. Bring a large pot of water to boil. Cook ramen according to packing instructions. Once cooked, drain the water and place ramen in the large chicken pot. Stir all ingredients together.

  5. Divide the pot into 2 serving bowls, placing 1 poached egg in each bowl. Garnish with coriander leaves, chilli, lime wedges and sesame seeds.