Thai Top Ramen
Source of Recipe
Karen Minerich
List of Ingredients
Fresh garlic
Several boiled chicken breasts, cut into small cubes
Maggi sauce (like soy sauce)
Juice of 2-4 lemons
Iceberg lettuce cut up
Cilanto leaves
Celery leaves
Bean sprouts
Red pepper flakesRecipe
Chop fresh garlic and fry until golden brown in oil. Make a lot, because the preparation is very smelly. Once the garlic is fried, put in a jar with a lid, cover with the oil. Will keep indefinately in the fridge and can be used any time you need to fry garlic in a recipe, but you will definitely need to keep some on hand for this soup. Prepare 2 packages of beef top ramen as indicated in directions. Spoon into bowl. Into bowl of top ramen, add the following: chicken to taste, 17 shakes of maggi sauce (do not be frightened, this is like soy sauce only milder), 2+ tsp. of lemon juice, bean sprouts, cilantro leaves to taste, lettuce, and red pepper flakes (be brave) to taste. Add 1/4 tsp. of the garlic, drained. Stir, taste. The taste should be a little (or a lot) hot, sour, and crunchy. I do this often for parties, with each ingredient in a dish of its own. I tell the guests how to mix it (each does to own taste, anything can be added or left out). This reminds me of the "fondue" parties we used to have. I have never met anyone who did not like this, rave about it, and really enjoy the participation part.
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