Directions
- 1Add red curry paste, peanut butter, garlic, ginger, coconut milk, chicken stock, lemongrass, fish sauce, and lime into a pan.
- 2Bring to a boil over medium heat and whisk together.
- 3Cover, reduce heat to low, and cook for 10 minutes.
- 4Increase heat to a gentle bubble and add the dumplings.
- 5Cover and cook for 5-6 minutes or until they are floating.
- 6Add the noodles and choi sum leaves.
- 7Cover and cook for 2-3 minutes until they have separated.
- 8Divide the noodles, dumplings and soup between two bowls. Top with the eggs, coriander, black sesame seeds and chilli oil, and get slurping.
Ingredients
- 2 tbsp red curry paste
- 2 tbsp peanut butter
- 2 cloves garlic
- 1 inch ginger
- 400 ml coconut milk
- 800 ml chicken stock
- 1 stalk lemongrass
- 2 tbsp fish sauce
- 1 lime
- 6 frozen dumplings
- 200 g cooked udon noodles
- 2 handfuls Choi Sum leaves
- 2 boiled eggs
- few coriander leaves
- black sesame seeds
- chilli oil
Equipment
pan
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m