This delicious Japanese meal is just what the doctor called for. Full of rich, tasty and healthy ingredients, I’ve never tasted a better version of this spicy coconut chicken noodle dish – and I’ve spent a lot of time in Japan! The recipe could hardly be simpler, so why not give this Asian specialty a go? Your taste buds and your doctor can’t both be wrong!
Ingredients for Japanese soup:
Method of preparing the Japanese soup:
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Preheat your oven to 200°C. Arrange chicken strips in an ovenproof pan, cover with water, lid, and bake for 25 to 30 minutes.
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In a deep, large saucepan fry the green curry paste in some oil. Add the coconut milk but don't throw the can- fill it with boiling water and 1 tbsp chicken broth powder.
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Dissolve the remaining tbsp broth powder in the same amount water, and add to the saucepan. Let the soup simmer for 5 minutes,
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Then add the lemongrass, ginger garlic paste, red chili, scallions and coriander. Let simmer for another 10 minutes.
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In another pan, stir fry bean sprouts, mushroom, cabbage and bell pepper in a dash of oil. Stir for 3-4 minutes and add to the soup. Add the bamboo shoots.
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Drain the chicken and add the strips to the soup. Stir fry the noodles for no more than 5 minutes.
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To serve, place the noodles in the bowl first, then the noodles and finally cover with soup. Enjoy!
Chef's Tip:
If you don't have ginger garlic paste, any form of substitute is fine- be it fresh or powder.
Source: Heels in my Backpack
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