Ramen by Tove Nilsson

Author:Tove Nilsson [Nilsson, Tove]
Language: eng
Format: epub

GREEN CURRY RAMEN

The original Bassanova Ramen restaurant was in the suburb of Setagaya, just outside central Tokyo, but later the founder brought the concept to the US and it has now become a firm favourite with all ramen-eating New Yorkers. The place is situated in a small basement in Chinatown and they serve both half and whole portions of ramen. This means that you can try two different kinds of ramen or complement with gyoza or pork buns. Instead of traditional Japanese flavours, all the food has a touch of Thailand: spicy curry pastes and coconut.

SERVES 4

1.8 litres/3 pints/7½ cups chicken broth, see here

6 tbsp coconut cream

4 portions ramen noodles, see here

GREEN CURRY PASTE

6 garlic cloves, peeled

2 tbsp chopped galangal

1 tbsp coriander seeds

2 lemongrass stalks

5 dried kaffir lime leaves

10 small green bird’s eye chillies or 5 green chillies

60g/2oz fresh coriander, with roots if possible

2 shallots

1½ tbsp fish sauce

TOPPING

300g/10½oz boiled chicken, possibly leftovers from the broth

3 tbsp rice vinegar

2 tbsp Japanese soy sauce

2 tsp sesame oil

8 Chinese long beans or 150 green beans

2 carrots, finely shredded

15cm/6in ginger root, finely shredded

1 bunch Thai basil

1 bunch coriander

1 batch deep-fried shallots, see here

1. Blend together all the ingredients for the curry paste in a food processor.

2. Tear the warm chicken into shreds and mix together with the vinegar, soy sauce and sesame oil.

3. Bring a large pan of salted water to the boil. Heat the broth in a separate pan.

4. Fill four bowls with hot water to warm them. Discard the water when it’s time to plate up.

5. Blanch the beans in the boiling water for 1 minute, remove with a sieve and rinse in cold water.

6. Whisk together 1½ tbsp coconut cream and ½ tbsp of the green curry paste with a little of the broth in each of the bowls. Top up with more broth.

7. Boil the noodles for about 45 seconds in the pan of water on a rolling boil. It’s best to use a noodle basket or a sieve so that you can reuse the water and quickly take out the noodles once done. You only have a window of a few seconds to make sure they’re not under- or overcooked. Drain thoroughly and transfer the noodles to the broth bowls.

8. Top with the beans, carrots, ginger, herbs, a dollop of green curry paste and the chicken. Sprinkle over the fried shallots.

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