Creamy Coconut Noodle Dumpling Soup

• portionen: Serves 2
• gesamtzeit: 18 minutes

Zutaten

If you need something quick, easy and deliciously spicy before Xmas (or after), you have to try this lush noodle soup recipe. It’s super easy to make, with frozen dumplings and udon noodles that cook stright into the sauce. Enjoy x John

2 tbsp red curry paste

2 tbsp peanut butter

2 cloves garlic, crushed

1 inch ginger, grated

400ml coconut milk

800ml chicken stock

1 stalk lemongrass

2 tbsp fish sauce

The juice of a lime

6 frozen dumplings

200g cooked udon noodles

2 handfuls of Choi Sum leaves

2 boiled eggs, halved

A few coriander leaves

Black sesame seeds to serve

Chilli oil to serve

Anweisungen

Chuck the red curry paste, peanut butter, garlic, ginger, coconut milk, chicken stock, lemongrass, fish sauce, lime into a pan. Bring to a boil over a medium heat and whisk together to there are no lumps of curry paste or peanut butter. Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.

Increase the heat to a gentle bubble and pop in the dumplings. Cover and cook for 5-6 minutes or until they are floating. Add the noodles and choi sum leaves. Cover and cook for 2-3 minutes until they have separated.

To serve, divide the noodles, dumplings and soup between two bowls. Top with the eggs, coriander, black sesame seeds and chilli oil, and get slurping