Dec 1, 2012

Thai-style Ramen

Spicy. Umami. Nutty. Slurpy.

Searching for an all-encompassing bowl of soup that combines all of these elements? Look no further! Rich and savory flavors are layered upon one another in simple fashion. Total cook time is approximately 1 hour. But it will taste like 10!

1 whole chicken pieces or 4-6 drumsticks plus 4 thighs (with skin and bone)
8 cups chicken broth
1/4 cup chopped fresh ginger root (no need to peel)
1 stalk lemongrass, pounded with back of knife
4 Thai chili peppers, stems cut off (chop roughly if want more spice)
1 Tbs Thai basil leaves (if not fresh, look for jarred; do not sub. with Italian/sweet basil)

1 Tbs sesame oil
1 lb mixed fresh stir-fry vegetables (carrots, broccoli, cauliflower, mushrooms, baby corn, snap peas, etc.)
3 bags ramen noodles
1-package (14 oz) extra firm tofu, cubed

Cilantro, roughly chopped
Fresh lime wedges
Bean sprouts

In a large dutch oven (preferably enameled cast iron) brown chicken in several batches until skin is golden; not looking to be cooked through yet. Add all pieces back into pot, add broth, ginger, lemongrass, peppers, and basil. Bring to boil then cover 35-40 minutes or until chicken is fall-off-the-bone tender.

Strain chicken from broth, set aside until cool to touch to be able to pull apart.

In same dutch oven, add sesame oil and vegetables. Saute 5 minutes. Using a mesh strainer placed over pot, pour broth back into dutch oven with vegetables. Add tofu and simmer for 5 minutes.

Meanwhile, separate chicken from tendons, bones, skin, etc. Add into pot with broth, vegetables, and tofu. Add all contents from ramen packages (seasoned packet included). Continue to simmer for 3 minutes if serving right away. If not serving immediately, after adding noodles, remove from the heat and leave uncovered.

Garnish with cilantro, fresh squeeze of lime juice, and bean sprouts. Makes 6-8 [generous] servings.

No comments: