Thai Top Ramen

Submitted By: Karen Minerich

Submitted From: Puyallup, Washington


  • Fresh garlic
  • Several boiled chicken breasts, cut into small cubes
  • Maggi sauce (like soy sauce)
  • Juice of 2-4 lemons
  • Iceberg lettuce cut up
  • Cilanto leaves
  • Celery leaves
  • Bean sprouts
  • Red pepper flakes

Chop fresh garlic and fry until golden brown in oil. Make a
lot, because the preparation is very smelly. Once the garlic is
fried, put in a jar with a lid, cover with the oil. Will keep
indefinately in the fridge and can be used any time you need to
fry garlic in a recipe, but you will definitely need to keep some
on hand for this soup. Prepare 2 packages of beef top ramen as
indicated in directions. Spoon into bowl. Into bowl of top ramen,
add the following: chicken to taste, 17 shakes of maggi sauce
(do not be frightened, this is like soy sauce only milder), 2+
tsp. of lemon juice, bean sprouts, cilantro leaves to taste, lettuce,
and red pepper flakes (be brave) to taste. Add 1/4 tsp. of the
garlic, drained. Stir, taste. The taste should be a little (or
a lot) hot, sour, and crunchy. I do this often for parties, with
each ingredient in a dish of its own. I tell the guests how to
mix it (each does to own taste, anything can be added or left
out). This reminds me of the "fondue" parties we used
to have. I have never met anyone who did not like this, rave about
it, and really enjoy the participation part.