Grilled Chicken

1.25kg diced / sliced chicken thigh

250g Burmese Lime Leaf & Lemongrass Paste


Coconut Broth:

400g Burmese Lime Leaf & Lemongrass Paste

800ml coconut milk

400ml water

1 low sodium chicken stock cube (approx. 8g)*

1.2kg cooked ramen noodles

‍

Optional garnishes: Shredded carrot & cabbage, crispy onions, lime, coriander, toasted pumpkin seeds / roasted peanuts

‍

*for vegan option, sub with extra firm tofu and vegetable stock

1. Toss chicken with Burmese Lime Leaf & Lemongrass Paste; marinate for at least 30mins then oven roast/pan fry until cooked.

‍

2. For broth, in a saucepan, add Burmese Lime Leaf & Lemongrass Paste, coconut milk, water and stock cube; mix well and simmer for 3-5mins.

‍

3. Add noodles to a wide bowl and ladle with broth. Top with chicken and garnishes to serve