Thai Green Noodle Dumpling Soup

A flavorful Thai soup recipe with green curry paste, dumplings, and udon noodles, garnished with soft boiled eggs, beansprouts, coriander, black sesame seeds, and chilli oil.

By @johngs

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 2 tbsp green curry paste
• 2 cloves garlic
• 1 inch ginger
• 400 ml coconut milk
• 800 ml chicken stock
• 1 stalk lemongrass
• 2 leaves kaffir leaves
• 2 tbsp fish sauce
• 1 juice lime
• 2 tsp caster sugar
• 1 handful coriander
• 2 tbsp water
• 6 dumplings frozen dumplings
• 300 g fresh udon noodles
• 2 eggs soft boiled eggs
• 2 handfuls cooked beansprouts
• 1 handful coriander leaves
• 1 sprinkle black sesame seeds
• 1 drizzle chilli oil

Instructions

1. Chuck the green curry paste, 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 into it.
2. Add the coconut milk, stock, lemongrass, kaffir leaves, fish sauce and lime juice. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes so the flavours can develop. Add more fish sauce to taste and add sugar if you like.
3. If you want a madly green colour, blend a little coriander (and any spinach leaves if you have any) with a few tbsp of water and stir into the soup.
4. Increase the heat of the soup to a gentle bubble and pop in the dumplings. Cover and cook for 4-5 minutes or until they are floating.
5. Add the udon noodles, cover and cook for 2-3 minutes until they have separated.
6. To serve, divide the noodles, dumplings and soup between two bowls. Top with eggs, beansprouts and coriander. Sprinkle over a few black sesame seeds and a little chilli oil, and then dive on in.