Dumpling Noodle Soup with Green Curry Broth
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Dumpling Noodle Soup with Green Curry Broth
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
1 jar Ayam Green Chicken Curry Paste
2 tins Ayam Coconut Cream
1 litre Coles coconut water
2 lime leaves
2 lemongrass stalks, bashed
4 chillies, halved, plus extra for garnish
1 tbs Ayam fish sauce
1 lemon or lime
24 frozen dumplings
2 packs thin egg noodles, prepared as per packet instructions
1 cup bean sprouts
1 bunch coriander, picked
1 lime, quartered
Method
In a large saucepan or wok, combine the coconut cream and coconut water. Bring to a boil, then add the remaining aromatic ingredients and simmer for 15 minutes.
Strain out the aromatic ingredients from the broth and return it to the heat. Add the dumplings and cook until heated through. Taste the broth and adjust the seasoning with fish sauce to your liking.
Divide the prepared noodles between four bowls. Ladle over the hot broth and add the dumplings. Finish with bean sprouts, coriander, lemon or lime, and chilli.
