Ginger Prawn Dumpling Lemongrass & Coconut Soup
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Ginger Prawn Dumpling Lemongrass & Coconut Soup
Recipe By Courtney Roulston
Ingredients
8 Mr Chen’s ginger prawn grandma nainai’s dumplings
1 tbsp Squeaky Gate extra virgin olive oil
1 shallot, peeled, sliced
1 tbsp ginger, peeled, finely chopped
2 cloves garlic, finely chopped
1 lemongrass stem, trimmed, finely grated
4 lime leaves, 2 roughly torn + 2 finely sliced to garnish
1 long red chilli, ½ finely chopped, ½ slice to garnish
700 ml Coles real chicken stock
1 tbsp fish sauce
2 tsp honey or sugar
12 snow peas, trimmed
180 ml Mr Chen’s canned coconut cream
1 cup Mr Chen’s egg noodles, refreshed in hot water, drained
1 lime, halved
½ cup coriander sprigs to garnish
1 tbsp chilli oil (optional)
Method
Heat the oil in a heavy based pot over a medium heat. Add in the shallots, ginger, garlic, lemongrass, torn lime leaves and chopped chilli. Cook, stirring for 2 - 3 minutes, or until fragrant and softened.
Pour in the stock and bring up to a gentle simmer. Add in the dumplings and allow to poach for 5 minutes, or until cooked through and tender.
Add in the fish sauce, honey, snow peas and 150 ml of the coconut cream.
Allow the broth to sit for 2 minutes to gently cook the snow peas. Squeeze in half the lime and taste for balance of sweet, salty, sour and hot.
Place the refreshed noodles into the base of 2 serving bowls. Ladle the soup and dumplings on top of the noodles then garnish with remaining coconut cream, coriander sprigs, kaffir lime leaves, fresh chilli and chilli oil if using. Serve warm.
