For the Broth:
- 1 tablespoon coconut or olive oil
- 2 shallots, thinly sliced (or 1 small onion)
- 2 small Thai chiles, minced (see NOTES below)
- ¼ cup lemongrass, finely chopped (see NOTES below)
- 3-inch piece of fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or veggie stock
- 2 tablespoons fish sauce
- 1 tablespoon light brown sugar
- Juice of 2 limes
- 2 (13-oz) cans unsweetened coconut milk (I recommend using the full-fat variety here)
- 1 lb of chicken breasts or tenders, cut into bite-sized pieces
- 4 soft-boiled eggs
- 3 packages dried ramen noodles (discard the included seasoning packets)
- 1 large red bell pepper, thinly sliced
- 2 cups green cabbage, thinly sliced
- Sriracha hot sauce, optional
- Fresh cilantro, chopped
- Scallions, chopped
- Lime wedges
For the Broth:
- Heat the oil in a large stockpot over medium heat. Add the sliced shallots, chiles, lemongrass, ginger, and garlic and cook for a few minutes until fragrant.
- Add the stock and bring to a simmer. Once simmering, add in the fish sauce, sugar, and lime juice. Simmer over low heat for 20 minutes, stirring occasionally.
- Remove the pot from the heat and carefully pour the broth through a fine-mesh strainer set over a large bowl. Discard the solids and return the broth to the pot. Return the mixture to a simmer.
- Stir in the coconut milk and the chicken and simmer over low heat for 8-10 minutes or until the chicken is cooked through. Keep the broth warm while you prep the add-in ingredients.
For the Add Ins:
- Cook your eggs to desired doneness in simmering water (for perfect soft-boiled eggs, I cook mine in simmering water for exactly 5 minutes and then place in an ice bath. This results in a cooked egg white and a runny yolk. You can add a minute if you want your yolk a little firmer). When they are finished, place them in an ice bath but do not drain the cooking water. Keep the water simmering. Once they are completely cool, peel the eggs and set aside until you are ready to serve.
- To the same water, add your ramen noodles and cook for 2-3 minutes or until tender. Drain, rinse under cool water, and set aside.
- Dry out the pot used for the eggs/noodles and return to medium heat. Drizzle in a few teaspoons of oil and then add the red peppers and cabbage. Season with a little salt, pepper, and a drizzle of Sriracha hot sauce and sauté until they are tender-crisp, about 5-7 minutes. Set aside until ready to serve.
- Arrange the cooked noodles, cabbage, and red peppers in serving bowls. Pour the coconut broth over top, making sure each bowl gets some of the chicken. Halve the eggs carefully. Top each bowl with the soft-boiled eggs, cilantro, fresh scallions, and lime wedges. Serve immediately.
NOTES AND SUBSTITUTIONS:
- If you cannot find Thai chiles, use a couple jalapeños instead. I would leave the seeds/ribs intact to ensure enough spice.
- If you cannot find fresh lemongrass, check the Asian/International aisle for jarred lemongrass in water. They also sell tubes of lemongrass paste in my store’s produce section. Works in a pinch!
- If you are making this ahead or planning to eat this over the course of a couple days, I recommend keeping all the components separate until you are ready to serve. The eggs, broth, noodles, and sautéed veggies will taste best if combined at the time of serving. Reheat the broth and pour over the other components; it will warm them through. If possible, cook your eggs as you need them and not ahead.