Plat
Creamy Coconut Noodle Dumpling Soup
30 minPour 2Nutri-Score C€€
C
30 min
30 minCreamy Coconut Noodle Dumpling Soup
ce qu’il vous faut
Ingrédients
red curry pasteÉpicerie30 ml- peanut butterÉpicerie30 ml
garlic (crushed)Fruits et légumes2 morceaux
ginger (1 inch, grated)Fruits et légumes1 morceau- coconut milkÉpicerie400 ml
- chicken stockÉpicerie800 ml
lemongrass (1 stalk)Fruits et légumes1 morceau- fish sauceÉpicerie30 ml
lime (juiced)Fruits et légumes1 morceau
frozen dumplingsProduits frais6 morceaux
udon noodles (cooked)Céréales200 g- choi sum leavesFruits et légumes100 g
eggs (boiled, halved)Produits laitiers2 morceaux
coriander leavesFruits et légumes5 g
black sesame seedsFruits à coque et graines5 g- chilli oilÉpicerie15 ml
par portion
Nutrition
735kcal
- Glucides
- 65 g
- Protéines
- 31 g
- Lipides
- 39 g
ce que vous utiliserez
Ustensiles
Casserole
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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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