• Course


  • Prep time

    10 Mins

  • cook time

    30 Mins

  • servings


  • Author



  • 3 cakes Lotus Foods Organic Forbidden Rice® Ramen cooked according to package instructions
  • 14 oz can coconut milk
  •  cups chicken stock
  • 1½-inch pieces of ginger, sliced
  • 5 peppercorns, crushed or 2 chili peppers, seeded
  • 7 kaffir lime leaves, torn
  • 2 stalks lemongrass, trimmed & chopped
  • ½lb boneless skinless chicken thighs, cut into strips
  • oyster mushrooms, rinsed
  • 1 tbsp brown sugar
  • 2 tbsp fish sauce
  • 2 tbsp freshly squeezed lime juice
  • 8 oz baby bok choy, halved & blanched
  • 1 cup julienned carrots, blanched
  • 1 cup bean sprouts, blanched

product used in the recipe

  • 1

    Bring coconut milk and chicken stock to a simmer. Add ginger, peppercorns, 6 kaffir lime leaves, and lemongrass. Cook on medium-low heat for 18 mins.

  • 2

    Using a mesh strainer, strain the pot’s contents into a clean bowl and discard remains.

  • 3

    Transfer the coconut liquid back into the pot. Season chicken with salt and pepper. Add chicken, mushrooms, chili peppers and brown sugar into the coconut broth and cook on medium-high heat for ~12 mins or until the chicken is cooked.

  • 4

    Add fish sauce, lemon juice and remaining lime leaf. Cook for a minute and remove from heat.

  • 5

    Place noodles in wide serving bowl, cover with coconut soup and top with vegetables. Garnish with scallions and chili. Serve hot!

  • Notes: To blanch bok choy, bean sprouts and carrots, bring a pot of water to a rolling boil. Drizzle in some oil, add salt to taste. Using a mesh basket, perforated strainer or kitchen tong, immerse root of bok choy for a minute, then the whole bok choy for another minute. Remove from heat and immediately transfer into a bowl of iced water for a minute to stop the cooking process. Use the same method to blanch carrots and bean sprouts in the same water for a minute.

product used in the recipe