04 September 2012

asian-style chicken ramen soup

i hardly ever make dinners with meat, but this has been the favourite family meal recently. and i love fish sauce.





asian-style chicken ramen soup

(makes 4 big portions)

1 chicken breast (around 400g)
2 carrots
2 onions
1 bag of spinach
200 g ramen
fish sauce
salt, pepper
chilli paste

bring to boil: the chicken breast in 800 ml water and 1 tbsp salt and simmer for 15-20 min, until the meat is all cooked, then take it out and let cool, then slice into small pieces
peel the carrot and slice, clean the onions and slice them thin, add both to the broth and simmer for 15 min
cook ramen according to package instructions
a few minutes before serving add the spinach and season the soup to taste with more salt, pepper, chilli paste and fish sauce
pour the soup over ramen, add chicken breast stripes, serve steaming hot

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