Creamy Coconut Noodle Dumpling Soup
If you need something quick, easy and deliciously spicy before Xmas (or after), you have to try this lush noodle soup recipe. It's super easy to make, with frozen dumplings and udon noodles that cook stright into the sauce.
Ingredients
- red curry paste
- peanut butter
- garlic
- ginger
- coconut milk
- chicken stock
- lemongrass
- fish sauce
- lime
- frozen dumplings
- udon noodles
- Choi Sum leaves
- coriander leaves
- black sesame seeds
- chilli oil
- eggs
- bean sprouts
Method
- 1
In a large pot or dutch oven, combine the red curry paste, peanut butter, crushed garlic, and grated ginger.
- 2
Pour in the chicken stock and coconut milk.
- 3
Add the lemongrass stalk, fish sauce, and lime juice to the pot.
- 4
Whisk everything together until the curry paste and peanut butter are fully dissolved and the broth is smooth.
- 5
Bring the mixture to a boil over medium heat, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes for the flavors to develop.
- 6
Increase the heat to a gentle bubble and add the frozen dumplings. Cover and cook for 5-6 minutes, or until they float to the surface.
- 7
Add the cooked udon noodles and Choi Sum leaves to the pot. Cover and cook for another 2-3 minutes until the noodles have separated and the leaves have wilted.
- 8
To serve, divide the noodles and soup between two bowls. Arrange the dumplings on top.
- 9
Garnish with bean sprouts, fresh coriander, soft-boiled eggs, black sesame seeds, and a drizzle of chilli oil before serving.
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