Ingredient

• 1 fresh lemongrass stalk, outer leaves removed
• 2 quarts chicken stock
• ½ cup minced fresh ginger, divided
• 4 makrut lime leaves
• 1 tablespoon minced garlic
• 1 tablespoon Sriracha chile sauce
• 1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch strips
• ½ cup fresh cilantro, bundled
• 2 (14 ounce) cans coconut milk
• 3 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 6 (3 ounce) packages ramen noodles (exclude seasoning packets)
• 2 large carrots, shredded
• 1 cup chopped tomatoes
• 3 green onions, chopped
• ¼ cup chopped fresh cilantro, or to taste

Direction

1. Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
2. Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
3. Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
4. Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
5. Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.