A wonderfully spicy tasty Japanese ramen noodle chicken soup that is an explosion in flavors and aromas and the robust flavor of the broth just warms your soul. This recipe is exactly what I reach for when someone in our home is feeling ill. Sore throats and stand no chance against this spicy, warm broth flavored with fresh ginger, garlic, lime, sambal oelek and soy sauce. Mix in the sugar peas, green onions, chilis and coriander and you could or maybe even should call the recipe healthy.
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Spicy Chicken Ramen Noodle Soup
- 4 Garlic gloves pressed
- 2 tbsp olive oil
- 1 tsp sambal oelek
- 2 tbsp ginger root grated
- 1 tbsp rice vinegar
- 2 tbsp sesame seeds
- 1 port egg noodles
- 5 dl chicken broth
- 300 g chicken fillet thin cut
- 1 egg semi hard boiled
- 2 tbsp Japanese soy
- 100 g sugar peas
- 100 g scallions
- 1 pot coriander coarsely chopped
- 2 tbsp lime juice
- 1 red chili sliced thin
- black peppar
- Start with the garlic paste: Peel and grate the garlic cloves and the ginger. Heat the oil in a saucepan and add the garlic and simmer for about 1-2 minutes.
- Remove the pan from the heat and stir in the sambal oelek, vinegar and sesame seeds into a fine paste. Put aside.
- Continue with the soup. Boil the broth with the soy sauce and season the broth with the garlic paste and 2 tbsp lime juice. Put the chicken down and simmer for about 4 minutes
- In parallel, boil the noodles according to the instructions on the package. Around three minutes boil time.
- And now let the sugar peas and the scallions cook for 2-3 minutes in the broth
- Put the noodles in bowls and pour on chicken and the broth mix. Sprinkle with chilis and coriander, put an egg in the soup and garnish with a lemon slice. Give the pepper mill a little twist. Enjoy!