Spicy Coconut Broth Noodles

One of my favorite places in the city for a quick and amazing lunch is Republic just off Union Square, I first went there with a friend after we visited the Union Sq. Greenmarket on a lovely Wednesday afternoon. I fell in LOVE with their spicy coconut chicken noddle broth. Their portions are huge, but this specific dish is one of those meals where you can’t physically put your spoon or chopsticks down and you never want it to end! When it does, it is a sad moment for everybody! This is my version as I have always loved Asian food and this type of ramen is a real winner for me. I also love the variation in ingredients – the way you can make it so accessible to everyones dietary requirements (shown in method). It has such a warming spice element that is just perfect for the colder months and the coconut gives it such sweetness. I urge you to try this recipe and let me know all about your experience!

Spicy Coconut Noodle Broth
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Ingredients
  1. 2 tbsp. sesame oil
  2. 1 thumb sized piece of ginger - peeled and sliced into thin strips
  3. 5 cloves ginger chopped finely
  4. 1 large onion - sliced
  5. 2.5 tbsp. green curry paste
  6. 1 carton of chicken stock (approx. a ltr.) - you can replace with vegetable stock
  7. 1 can of coconut milk
  8. 0.5 tsp. ground tumeric
  9. optional* - 1 dried red chilli (if you want a little extra heat)
  10. 1 chicken breast (sliced into bite sized pieces) - (you can replace with tofu or just skip!)
  11. 3 packets of ramen noodles - flavor packets discarded (or rice noddles or zoodles!)
To Garnish
  1. 4 green onions (spring onions)
  2. 4 portobello mushrooms sliced
  3. 1 lime - quartered
Instructions
  1. Heat sesame oil in a large stock pot
  2. Add in the onion, garlic & ginger - sauté until the onions start to brown
  3. Add curry paste and combine until it is all coated with the paste
  4. Add the broth, tumeric (chilli if using) & coconut milk and bring to the boil and then simmer
  5. Simmer for about 30 minutes to let the flavors really infuse
  6. Whilst it is simmering - slice your chicken into bite size pieces and sauté in sesame oil for about 6 minutes - flipping a couple times
  7. Then cook your noodles (according to packet instructions) and fry up your mushrooms
  8. Chop your green onion diagonally for garnish
To Serve
  1. Place your noodles in the bottom of a bowl, add all the broth you desire and garnish with mushroom & green onion - finally squeeze a little lime juice over the top to give it an extra kick
IVGreenhouse - Exploring Food http://www.ivgreenhouse.com/

 

January 20, 2017

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4 Comments

  1. Kathy

    January 18, 2017

    And the hits just keep on coming! So many delicious recipes!!

    • Naomi Green

      January 22, 2017

      Thank you Kathy!!

  2. Chlo

    January 19, 2017

    Ahh your pics are so good…and with zoodles, what a good idea! Looks yummy!

    • Naomi Green

      January 22, 2017

      Thank you Chlo!! That is very much appreciated! Hope you try them out and love it!!

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