Creamy Coconut Noodle Soup – This Is Such a Comforting Noodl

• servings: Serves 2

Ingredients

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 – cut in half, and bashed open

2 tbsp fish sauce

The juice of a lime

6-8 frozen dumplings –

2 eggs

200g cooked udon noodles

2 handfuls of beansprouts

A few Coriander leaves

Black sesame seeds to serve

Chilli oil to serve

1. Chuck the red curry paste, peanut butter, 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 onto it. Add the coconut milk, stock, lemongrass, fish sauce and lime juice. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.

2. Meanwhile, cook the eggs until jammy. Get your water onto boil and then reduce to a simmer. Add the eggs and cook for 7 ½ minutes. remove and plunge into iced water. Leave to cool for 3 minutes, peel and cut in half.

3. Increase the heat of the soup to a gentle bubble and pop in the dumplings. Cover and cook for 5-6 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 beansprouts, coriander and those jammy eggs. Sprinkle over some black sesame seeds and chilli oil before diving in.