Creamy Coconut Noodle Soup

Name: Creamy Coconut Noodle Soup
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 tbsp red curry paste; 2 tbsp peanut butter; 2 cloves garlic, crushed; 1 inch ginger, grated; 400 ml coconut milk; 800 ml chicken stock; 1 stalk lemongrass, cut in half, and bashed open; 2 tbsp fish sauce; 1 lime juice; 6 frozen dumplings; 2 eggs; 200 g cooked udon noodles; 2 handfuls beansprouts; 1 coriander leaves; 1 black sesame seeds; 1 chilli oil

20m

Serves 2

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Creamy Coconut Noodle Soup

tiktok.com

20m

Serves 2

Directions

1Chuck 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.
2Add the coconut milk, stock, lemongrass, fish sauce and lime juice. Mix well and bring to the boil.
3Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.
4Meanwhile, 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.
5remove and plunge into iced water. Leave to cool for 3 minutes, peel and cut in half.
6Increase the heat of the soup to a gentle bubble and pop in the dumplings.
7Cover and cook for 5-6 minutes or until they are floating.
8Add the udon noodles, cover and cook for 2-3 minutes until they have separated.
9To serve, divide the noodles, dumplings and soup between two bowls.
10Top with beansprouts, coriander and those jammy eggs.
11Sprinkle over some black sesame seeds and chilli oil before diving in.

Ingredients

2 tbsp red curry paste
2 tbsp peanut butter
2 cloves garlic, crushed
1 inch ginger, grated
400 ml coconut milk
800 ml chicken stock
1 stalk lemongrass, cut in half, and bashed open
2 tbsp fish sauce
1 lime juice
6 frozen dumplings
2 eggs
200 g cooked udon noodles
2 handfuls beansprouts
1 coriander leaves
1 black sesame seeds
1 chilli oil

Equipment

pan

Creamy Coconut Noodle Soup

20m

Serves 2

tiktok.com

Creamy Coconut Noodle Soup

tiktok.com

20m

Serves 2

Directions

1Chuck 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.
2Add the coconut milk, stock, lemongrass, fish sauce and lime juice. Mix well and bring to the boil.
3Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.
4Meanwhile, 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.
5remove and plunge into iced water. Leave to cool for 3 minutes, peel and cut in half.
6Increase the heat of the soup to a gentle bubble and pop in the dumplings.
7Cover and cook for 5-6 minutes or until they are floating.
8Add the udon noodles, cover and cook for 2-3 minutes until they have separated.
9To serve, divide the noodles, dumplings and soup between two bowls.
10Top with beansprouts, coriander and those jammy eggs.
11Sprinkle over some black sesame seeds and chilli oil before diving in.