Thai Green Noodle Dumpling Soup

• portioner: Serves 2

Ingredienser

2-4 tbsp of green curry paste - I use Mae Ploy

2 cloves garlic, crushed

1 inch ginger, grated

400ml coconut milk

800ml chicken stock

1 stalk lemongrass, fat end bashed

2 kaffir leaves

2 tbsp fish sauce

The juice of a lime

2 tsp caster sugar (optional)

6 frozen dumplings

300g fresh udon noodles

2 soft boiled eggs

2 handfuls of cooked beansprouts

A handful of coriander leaves

Black sesame seeds to serve

Chilli oil to serve

1. Chuck the green curry paste, garlic and ginger into a pan. Turn on a medium heat and give the spice paste a mix for 30 seconds to get some heat into it. Add the coconut milk, stock, lemongrass, kaffir leaves, fish sauce and lime juice. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes so the flavours can develop. Add more fish sauce to taste and add sugar if you like.

2. If you want a madly green colour, blend a little coriander (and any spinach leaves if you have any) with a few tbsp of water and stir into the soup.

3. Increase the heat of the soup to a gentle bubble and pop in the dumplings. Cover and cook for 4-5 minutes or until they are floating. Add the udon noodles, cover and cook for 2-3 minutes until they have separated.

4. To serve, divide the noodles, dumplings and soup between two bowls. Top with eggs, beansprouts and coriander. Sprinkle over a few black sesame seeds and a little chilli oil, and then dive on in.