Informations supplémentaires
40 min.
|
854 kcal
|
easy
|
|
Printable version
1. Cook the chicken
In a pot, add the chicken drumsticks, the bouillon cube and cover with water. Bring to a boil, lower the heat, cover and simmer for 15-20 minutes. Once cooked, remove the drumsticks from the broth, remove the skins and shred the chicken into pieces. Keep the broth aside.
2. Setup
Caution spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for a milder taste. Chop the garlic and the chili pepper. Cut the lime into wedges. Separate the cilantro and basil leaves from the stems. Cut the ends off the bok choy.
3. Make the broth
In a pot over medium heat, add a drizzle of oil. Add the red curry paste and the garlic. Cook for 1-2 minutes. Add the coconut milk and 4 2P | 6 3P cups of the chicken broth. Return the chicken pieces and add the fish sauce. Simmer for 3-4 minutes.
4. Cook the noodles
Bring a pot of water to a boil. Add the bok choy and cook for 2-3 minutes. Remove and reserve. In the same pot of boilling water, add the noodles and cook for 1-2 minutes. Drain and reserve
5. Plate your dish
Serve the chicken lasksa soup with the ramen noodles. Garnish with the cilantro and basil leaves, the chili peppers and the lime juice, to taste. Bon appétit!
195gRamen Noodles
400mlCoconut Milk
1unitGarlic Clove(s)
30mlRed Curry Paste
6unitChicken Drumstick
1unitBasil, coriander
1unitLime
10mlFish Sauce
1unitChicken Broth Cube(s)
2unitBok Choy Shanghai
1unitFresh Chili Pepper
What you need
Pots, bowl.
854 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
58g
19%
fat
42g
65%
cholesterol
276mg
92%
fiber
4g
16%
protein
61g
saturated
30g
150%
sodium
1060mg
44%
sugar
6g
trans
0g