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Creamy Coconut Noodle Dumpling Soup
30 minServes 2Nutri-Score C€€
C
30 min
30 minCreamy Coconut Noodle Dumpling Soup
what you need
Ingredients
red curry pastePantry30 ml- peanut butterPantry30 ml
garlic (crushed)Produce2 pieces
ginger (1 inch, grated)Produce1 piece- coconut milkPantry400 ml
- chicken stockPantry800 ml
lemongrass (1 stalk)Produce1 piece- fish saucePantry30 ml
lime (juiced)Produce1 piece
frozen dumplingsFresh6 pieces
udon noodles (cooked)Grains200 g- choi sum leavesProduce100 g
eggs (boiled, halved)Dairy2 pieces
coriander leavesProduce5 g
black sesame seedsNuts & seeds5 g- chilli oilPantry15 ml
per serving
Nutrition
735kcal
- Carbs
- 65 g
- Proteins
- 31 g
- Fat
- 39 g
what you’ll use
Tools
Saucepan
Whisk
step by step
Method
- Step 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.
- Step 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.
- Step 3
Serve
- Divide the noodles, dumplings and soup between two bowls.
- Top with the eggs, coriander, black sesame seeds and chilli oil.
most cooked first