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Recipe Provided By
"Shared Appetite"Prep Time
-- min
Cook Time
-- min
Total Time
60 min
Servings
2
Ingredients
- 6 cloves garlic, peeled
- 2 shallots, peeled and halved
- 1 piece (2 inches) ginger, peeled and sliced
- 1/4 cup cilantro stems, chopped
- 2 tablespoons sambal oelek
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon curry powder
- 1 tablespoon vegetable or canola oil
- 2 14-ounce cans unsweetened coconut milk
- 2 cups chicken broth
- Kosher salt
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 2 eggs
- Spicy Lamb (recipe follows)
- 2 packages (3 ounches each) instant ramen noodles, flavor packets discarded, or other noodle or rice of your choice
- 1 bunch scallions, very thinly sliced
- Cilantro, for garnish
- 1 lime, sliced into wedges
Spicy Lamb
- 1 tablespoon vegetable or canola oil
- 1 pound ground American Lamb
- Kosher salt
- 2 to 3 teaspoons sambal oelek
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
Directions
In a food processor, add garlic, shallots, ginger, cilantro, sambal oelek, coriander, turmeric, curry powder and water; puree until a smooth-ish paste forms.
In a large pot over medium heat, heat oil. Add the curry paste; cook, stirring constantly, for 4-5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20 to 25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes. Pour soup through a fine mesh strainer and discard solids. Return soup to the pot and keep hot.
In a medium saucepan, bring water to boil; lower heat to a rapid hard simmer. Carefully lower eggs into water; cook exactly 6-1/2 minutes. Use a slotted spoon to remove eggs from water; place in an ice bath (bowl filled with very icy water). Let eggs cool completely; carefully peel and slice in half.
For the Spicy Lamb: In a large skillet over medium-high heat, heat oil. Add lamb; season with salt, breaking into small bite-sized pieces as it cooks, until no pink remains, about 6 minutes. Stir in sambal oelek, garlic powder and ginger powder; cook for 1 more minute. Remove from heat; set aside until soup is done.
In a pan, bring water to a boil. Cook noodles until just cooked through (overcooking will make noodles mushy).
Divide broth between bowls. Add noodles, spicy lamb, scallions, and garnish with cilantro; serve with lime wedges.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
