The ultimate noodle dumpling soup
Directions
- 1Add red curry paste and peanut butter to a pot.
- 2Grate garlic and ginger directly into the pot.
- 3Pour in chicken stock.
- 4Add coconut milk.
- 5Add lemongrass.
- 6Add fish sauce.
- 7Squeeze in lime juice.
- 8Whisk everything together until there are no lumps of curry paste or peanut butter.
- 9Cover the pot, reduce heat to low, and cook for 10 minutes to develop flavors.
- 10Increase the heat to a gentle bubble and add the frozen dumplings.
- 11Cover and cook for 5-6 minutes until the dumplings are floating.
- 12Add udon noodles and Choi Sum leaves to the pot.
- 13Cover and cook for 2-3 minutes until the noodles and leaves have separated.
- 14Serve the noodles, dumplings, and soup in a bowl.
- 15Top with halved boiled eggs.
- 16Garnish with fresh coriander leaves.
- 17Sprinkle with black sesame seeds.
- 18Drizzle with chili oil.
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 juice of a lime
- 6 frozen dumplings
- 200 g cooked udon noodles
- 2 handfuls Choi Sum leaves
- 2 boiled eggs
- 1 few coriander leaves
- 1 to serve Black sesame seeds
- 1 to serve Chilli oil
Equipment
potgraterlemon squeezerwooden spoonlidtongsbowlchopsticksspoon
Tips
- The frozen dumplings and udon noodles cook straight into the rich and spicy coconut broth.
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