Creamy coconut noodle soup
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. Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop.
- 3Meanwhile, 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.
- 4Increase 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.
- 5Add the udon noodles, cover and cook for 2-3 minutes until they have separated.
- 6To 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.
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 juice lime juice
- 6 frozen dumplings
- 2 eggs
- 200 g cooked udon noodles
- 2 handfuls beansprouts
- 1 few coriander leaves
- 0 black sesame seeds
- 0 chilli oil
Equipment
pan