Thai Ramen | Shemin's Recipes

Ingredients

• 100g Shemin’s Thai Red Curry Paste (you can also use Shemin’s Thai Green Curry Paste )
• 1 litre chicken stock
• 400ml can coconut milk (full fat)
• 2 chicken breast fillets
• 180g ramen noodles
• 125g baby corn, halved lengthways
• 1 tbsp lime juice
• 1 tbsp brown sugar (optional)
• 1 tbsp fish sauce
• 1 carrot, peeled and cut into long matchsticks
• 100g snow peas, trimmed and thinly sliced lengthways
• 4 spring onions, cut into long matchsticks
• Heat a large saucepan over a high heat. Add Shemin’s Thai Red Curry Paste and cook, stirring, for 30 seconds or until aromatic.
• Add the chicken stock and coconut milk, then bring to a simmer. Reduce heat to medium-low.
• Add the chicken breast fillets to the pan and cook, turning occasionally, for 15 minutes or until the chicken is just cooked through.
• Use a slotted spoon to transfer the chicken to a heatproof bowl. Set aside for 10 minutes to cool slightly.
• Add the lime juice, brown sugar, and fish sauce. Season to taste.
• Divide the soup among serving bowls. Top with carrot, snow peas, and spring onions
• Protein Alternatives: This recipe works well with other proteins such as shrimp, tofu, or thinly sliced beef. Adjust the cooking time as needed for different proteins.
• Vegetable Variations: Feel free to add or substitute other vegetables like bell peppers, mushrooms, or bok choy based on your preference and availability.