Creamy Coconut Noodle Soup vm.tiktok.com 20 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Chuck the red curry paste, peanut butter, garlic and ginger into a pan. Turn on a medium heat and give the spice paste a mix for 30 seconds to get some heat onto it. 2. Add the coconut milk, stock, lemongrass, fish sauce and lime juice. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop. 3. Meanwhile, cook the eggs until jammy. Get your water onto boil and then reduce to a simmer. Add the eggs and cook for 7 ½ minutes. Remove and plunge into iced water. Leave to cool for 3 minutes, peel and cut in half. 4. Increase the heat of the soup to a gentle bubble and pop in the dumplings. Cover and cook for 5-6 minutes or until they are floating. Add the udon noodles, cover and cook for 2-3 minutes until they have separated. 5. To serve, divide the noodles, dumplings and soup between two bowls. Top with beansprouts, coriander and those jammy eggs. Sprinkle over some black sesame seeds and chilli oil before diving in. 1. Chuck the red curry paste, peanut butter, garlic and ginger into a pan. Turn on a medium heat and give the spice paste a mix for 30 seconds to get some heat onto it. 2. Add the coconut milk, stock, lemongrass, fish sauce and lime juice. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop. 3. Meanwhile, cook the eggs until jammy. Get your water onto boil and then reduce to a simmer. Add the eggs and cook for 7 ½ minutes. Remove and plunge into iced water. Leave to cool for 3 minutes, peel and cut in half. 4. Increase the heat of the soup to a gentle bubble and pop in the dumplings. Cover and cook for 5-6 minutes or until they are floating. Add the udon noodles, cover and cook for 2-3 minutes until they have separated. 5. To serve, divide the noodles, dumplings and soup between two bowls. Top with beansprouts, coriander and those jammy eggs. Sprinkle over some black sesame seeds and chilli oil before diving in. Add Direction Ingredients 2 tbsp red curry paste 2 tbsp peanut butter 2 cloves garlic, crushed 1 inch ginger, grated 400 ml coconut milk 800 ml chicken stock 1 stalk lemongrass, cut in half and bashed open 2 tbsp fish sauce 1 lime juice 6 frozen dumplings 2 eggs 200 g cooked udon noodles 2 handfuls beansprouts 1 few coriander leaves black sesame seeds chilli oil - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment pan Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
