Creamy coconut noodle soup
Directions
- 1Add red curry paste and peanut butter into a pot.
- 2Grate garlic and ginger into the pot.
- 3Mix the spice paste for 30 seconds on medium heat.
- 4Pour in chicken stock.
- 5Pour in coconut milk.
- 6Add lemongrass, fish sauce, and lime juice.
- 7Mix well and bring to a boil.
- 8Cover and reduce heat to low, cooking for 10 minutes to develop flavors.
- 9Increase heat to a gentle bubble and add frozen dumplings.
- 10Cover and cook for 5-6 minutes until dumplings float.
- 11Add udon noodles, cover, and cook for 2-3 minutes until separated.
- 12Serve noodles, dumplings, and soup into bowls.
- 13Top with beansprouts, coriander, and boiled eggs.
- 14Sprinkle with black sesame seeds and chili oil.
Ingredients
- 2 tbsp red curry paste
- 2 tbsp peanut butter
- 2 cloves garlic
- 1 inch ginger
- 800 ml chicken stock
- 400 ml coconut milk
- 1 stalk lemongrass
- 2 tbsp fish sauce
- 1 lime lime juice
- 6 to 8 frozen dumplings
- 200 g udon noodles
- 2 eggs
- 2 handfuls beansprouts
- a few coriander leaves
- to serve black sesame seeds
- to serve chilli oil
Equipment
potladlemicroplanecitrus juicerwooden spoontongsbowllid
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