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Creamy Coconut Noodle Dumpling Soup
30 Min.Für 2Nutri-Score C€€
C
30 Min.
30 Min.Creamy Coconut Noodle Dumpling Soup
was Sie brauchen
Zutaten
red curry pasteVorräte30 ml- peanut butterVorräte30 ml
garlic (crushed)Obst & Gemüse2 Stücke
ginger (1 inch, grated)Obst & Gemüse1 Stück- coconut milkVorräte400 ml
- chicken stockVorräte800 ml
lemongrass (1 stalk)Obst & Gemüse1 Stück- fish sauceVorräte30 ml
lime (juiced)Obst & Gemüse1 Stück
frozen dumplingsFrischeprodukte6 Stücke
udon noodles (cooked)Getreide200 g- choi sum leavesObst & Gemüse100 g
eggs (boiled, halved)Milchprodukte2 Stücke
coriander leavesObst & Gemüse5 g
black sesame seedsNüsse & Samen5 g- chilli oilVorräte15 ml
pro Portion
Nährwerte
735kcal
- Kohlenhydrate
- 65 g
- Eiweiß
- 31 g
- Fett
- 39 g
was Sie verwenden
Utensilien
Stielkasserolle
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Build the broth
- Put the red curry paste, peanut butter, garlic, ginger, coconut milk, chicken stock, lemongrass, fish sauce and lime juice into a pan.
- Bring to a boil over a medium heat and whisk until there are no lumps of curry paste or peanut butter.
- Cover, reduce the heat to low and cook for the flavours to develop.
- Schritt 2
Cook the dumplings and noodles
- Increase the heat to a gentle bubble and add the dumplings.
- Cover and cook until they are floating.
- Add the noodles and choi sum leaves, cover and cook until they have separated.
- Schritt 3
Serve
- Divide the noodles, dumplings and soup between two bowls.
- Top with the eggs, coriander, black sesame seeds and chilli oil.
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