How do you make chicken kare lomen?!


How do you make chicken kare lomen?

I love Wagamama's chicken kare lomen, and it's not in their cookbook! Does anyone have a recipe?

This is my interpretation of a dish which is a proprietary secret. By adding 6oz of dry Ramen noodles and topping the finished dish off with grilled chicken I believe it will be as close as you can get.

Chicken kare lomen

16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast , grilled
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. I suggest about 8-12 chili peppers for this recipe.

Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a boil, and add coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes, top with the grilled chicken.

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