Creamy coconut noodle soup

John Gregory-Smith’s Creamy Coconut Dumpling Soup recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• In a large pot over medium heat, add the red curry paste, peanut butter, garlic, and ginger. Cook for 2-3 minutes until fragrant.

Step 2

• Stir in the coconut milk and chicken/vegetable stock. Add the bruised lemongrass.

Step 3

• Season with fish sauce and lime juice. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

Step 4

3. Cook the Dumplings:

Step 5

• While the soup is simmering, steam or boil the dumplings according to their package instructions (about 6-8 minutes). Set them aside.

Step 6

4. Prepare the Noodles (Optional):

Step 7

• If using rice noodles, cook them according to the package instructions. Drain and set aside.

Step 8

• Remove the lemongrass stalk from the soup. Gently add the cooked dumplings to the soup, allowing them to absorb the flavors for 2-3 minutes.

Step 9

• If using noodles, place them in serving bowls and pour the soup and dumplings over the top.

Step 10

• Garnish with fresh cilantro, red chili slices, and a wedge of lime. Serve hot and enjoy!

Step 11

This recipe brings the creamy coconut soup together with hearty dumplings for a flavorful and comforting dish. Let me know how it turns out!