1 1/2 T. peanut or sesame oil
3 or 4 chicken breasts sliced into thin strips.
2 tsp. red chili paste
3 cloves garlic, minced
2 inch piece of fresh ginger, finely grated
1 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. brown sugar
grated zest of one lemon
1/4 cup lemon juice (about 1 1/2 lemons)
1 T. fish sauce (optional. Yuck!)
4 to 6 cups chicken stock. (For dinner for 2-3 people, use 4 cups. For more, use 6).
2 cups coconut milk (16 oz. or close - some cans are only 13.5 oz and that's fine enough. )
Spoon over Top Ramen noodles (don't use flavor packets, of course) or my favorite, Jasmine rice.
Garnish:
Must have cilantro!
bean sprouts and sliced green onions (optional)
Preparation:
Get all the zesting and grating, and mincing done and have ready.
In large skillet or very large sauce pan, heat oil on medium high heat.
Cook chicken, turning frequently.
Add chili paste, garlic, ginger, coriander, turmeric, sugar, and zest. Cook stirring 3-4 minutes.
Add lemon juice, fish sauce, stock and coco milk. Increase heat to steady simmer and then reduce to med-low and simmer for 15 minutes.
Cook rice or ramen noodles separately and drain.
Ladle soup over noodles in individual bowls. Top with cilantro and other garnishes. Enjoy!
Eat with chopsticks or fork in one hand and a spoon in the other!
