Lemongrass & Herb Steak Ramen

Ingredients

• 2.5 tbsp Honey (Source gives 2–3 tbsp; midpoint used.)
• 1 Ginger (1 thumb, peeled and roughly chopped)
• 0.25 bunch Spring onions (Roughly chopped; some additional spring onion is listed for garnish, amount unspecified.)
• 3 cloves Garlic (Peeled and roughly chopped; audio says four cloves, while the written recipe says 2–3.)
• 1 Red chilli (Roughly chopped with seeds; one additional red chilli is listed for garnish, amount unspecified.)
• 2.5 tbsp Dark soy sauce (Source gives 2–3 tbsp; midpoint used.)
• 10 g Coriander (For the spice paste; additional coriander is listed for the steak herb paste, amount unspecified.)
• 10 ml Sesame oil
• 1 Lime (Use the juice; audio specifies juice of a whole lime.)
• 1 Lemongrass (For the spice paste.)
• Salt (For the spice paste; source gives no amount.)
• 500 ml Chicken stock (Also stated as 1½ pints in the source; this is not an equivalent conversion. Use 500 ml as written.)
• 600 ml Coconut milk (Source also gives an inconsistent 14 fl oz equivalent.)
• 2.5 Lime leaves (Source gives 2–3; midpoint used.)
• 1 tbsp Chilli oil (For seasoning after simmering; optional if you like heat. Source also lists it among broth ingredients.)
• 1 Lemongrass (For the broth, chopped in half.)
• Black pepper (To taste; included in the source’s “S & P.”)
• 1 Lemongrass (Crushed, for the steak herb paste.)
• Thai basil (A handful, for the steak herb paste.)
• Coriander (A handful, for the steak herb paste.)
• 2 tbsp Extra-virgin olive oil (For the lemongrass and herb paste; source abbreviates this as EVO.)
• Salt (For the steak herb paste; source gives no amount.)
• Steak (Cut and amount not specified.)
• 1 tbsp Butter (For basting the steak with the lemongrass herb paste.)
• Noodles (Of choice; amount and type unspecified.)
• Mint (For garnish; amount unspecified.)
• Spring onion (For garnish; amount unspecified.)
• 1 Red chilli (For garnish.)
• Crispy onion (For garnish; amount unspecified.)
• Eggs (Boiled for serving; mentioned in the method but not listed in the ingredients, so amount is unspecified.)

Steps

1. 1

   Put the spice-paste ingredients into a blender, starting with the liquids as described in the audio, and blend until smooth.

2. 2

   Heat a pan, add the blended spice paste, and cook for 3–4 minutes.

3. 3

   Add the chicken stock and coconut milk to the pan.

4. 4

   Add the lime leaves and the lemongrass chopped in half. Cover and cook for 40–45 minutes; the source notes that longer is better.

5. 5

   Taste the broth for seasoning after about 45 minutes. Add 1 tablespoon of chilli oil if you want more heat.

6. 6

   Prepare the garnish by chopping the spring onion, red chilli, and mint.

7. 7

   Make the lemongrass and herb paste by crushing the lemongrass, Thai basil, coriander, extra-virgin olive oil, and salt together in a pestle and mortar.

8. 8

   Use the lemongrass and herb paste to baste the steak. Melt the butter for basting; the source does not specify how to cook the steak or give a cooking time.

9. 9

   Optionally stir some of the herb paste into the broth at the end and leave it to infuse for 20 minutes.

10. 10

    Strain the broth to remove the solid pieces.

11. 11

    Cook the noodles and boil the eggs; the source says these can be cooked in the same pot but gives no timing.

12. 12

    Assemble the bowls with noodles, broth, steak, boiled eggs, and the prepared garnishes, including crispy onion, then serve.

Notes

The source does not specify the steak cut, quantity, cooking method or doneness, noodle amount, or egg count. Written quantities are preserved where possible; ranges for honey, garlic, soy sauce, and lime leaves are represented by midpoint amounts, while the audio specifies 3 tbsp soy sauce, 2 tbsp honey, and 4 garlic cloves. The source contains an inconsistent coconut-milk conversion. Add herb paste to the broth only if desired.

Nutrition per serving

• main
• ramen
• steak
• noodles
• simmered
• spicy
• nontraditional