Spicy Coconut Dumpling Soup
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Spicy Coconut Dumpling Soup
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Spicy Coconut Dumpling Soup
Ingredients
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1 pot (77g) Thai Red curry paste
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1 tbsp veg oil
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1 tin coconut milk (organic preferred)
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500ml water
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150g Shiitake mushrooms
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10 gyoza dumplings (vegetable or meat - we use frozen)
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1 tbsp soya sauce
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1 tsp dark brown sugar
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100g rice noodles (cooked)
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4 spring onions (finely chopped)
Directions
In a deep saucepan, fry the paste in the oil (straight from frozen). Fry for 3-4 mins on a low heat, stirring frequently.
Add the coconut milk, water, soya sauce and sugar and bring to a simmer. Simmer for 15 mins to develop the flavours and thicken the broth.
Add the mushrooms and simmer for a further 3-4 mins.
Add the frozen dumplings and cook until done.
Taste for seasoning and adjust if necessary.
Place the cooked noodles into large soup bowls (50g per person). Add the hot soup and garnish with spring onions.