Ramen with Peanutbutter

Ingredients

• 2 onions
• 2 cloves of garlic
• 1 piece of fresh ginger (2×3 cm)
• 2 tbsp oil
• 2 tsp red curry paste
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 3 tbsp peanut butter
• 1 can coconut milk
• Juice of 1 lime
• 6 dl water + 2 bouillon cubes
• 60 g noodles
• Plenty of salt and pepper
• 2–4 eggs
• 200 g chicken
• 200 g mushrooms
• 1 spring onion
• 4 pak choi
• 2 tsp chili oil (optional)
• 4 tsp sesame seeds

Method

1. 1Boil the chicken for about 20 minutes in salted water, then shred the meat using two forks.
2. 2Boil the eggs for 7 minutes, peel them afterward, and cut them in half.
3. 3While both are cooking: peel the onions, garlic, and ginger, and finely chop or grate the vegetables.
4. 4Sauté them in a deep pan with a little oil and add the curry paste.
5. 5Add soy sauce, brown sugar, and peanut butter, and stir until it forms a kind of paste.
6. 6Pour in the liquids (coconut milk, lime juice, and water) along with the bouillon cubes.
7. 7Mix everything together and add the noodles. Season with salt and pepper.
8. 8Let it simmer while you prepare your toppings: slice the mushrooms thinly and fry them in a pan.
9. 9Slice the spring onions and halve the pak choi lengthwise.
10. 10Place the pak choi in a bowl with a little boiling water and let it sit for a couple of minutes. Then discard the water.
11. 11Serve the soup in bowls and top with the boiled eggs (1–2 halves per portion), the cooked and shredded chicken breast, fried mushrooms, sliced spring onions, pak choi, a little chili oil, and sesame seeds.