Prawn Dumpling Lemongrass & Coconut Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 golden shallot, peeled, sliced
- 1 tablespoon ginger, peeled, finely chopped
- 2 cloves garlic, finely chopped
- 1 lemongrass stem, trimmed, finely grated
- 4 kaffir lime leaves, 2 roughly torn + 2 finely sliced to garnish
- 1 long red chilli, ½ finely chopped, ½ slice to garnish
- 700ml salt reduced chicken stock
- 1 tablespoon fish sauce
- 2 teaspoons honey or sugar
- 8 Mr Chen’s Ginger Prawn Dumplings (or your favourite flavour)
- 12 snowpeas, trimmed
- 180ml Mr Chen’s Coconut Cream (or Coconut Milk)
- Mr Chens Thin Egg Noodles (or Thick egg noodles) (around 1 cup), cooked as per pack instructions
- 1 lime, halved
- ½ cup coriander sprigs to garnish
- 1 tablespoon chilli oil or Mr Chen’s Sriracha (optional)
Method
1
Heat the oil a heavy based pot over a medium heat. Add in the shallots, ginger, garlic, lemongrass, torn kaffir lime leaves and chopped chilli. Cook, stirring for 2-3 minutes, or until fragrant and softened.
2
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.
3
Add in the fish sauce, honey, snow peas and 150ml 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.
4
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.
Recipe Credit
Recipe by – Courtney Roulston
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 golden shallot, peeled, sliced
- 1 tablespoon ginger, peeled, finely chopped
- 2 cloves garlic, finely chopped
- 1 lemongrass stem, trimmed, finely grated
- 4 kaffir lime leaves, 2 roughly torn + 2 finely sliced to garnish
- 1 long red chilli, ½ finely chopped, ½ slice to garnish
- 700ml salt reduced chicken stock
- 1 tablespoon fish sauce
- 2 teaspoons honey or sugar
- 8 Mr Chen’s Ginger Prawn Dumplings (or your favourite flavour)
- 12 snowpeas, trimmed
- 180ml Mr Chen’s Coconut Cream (or Coconut Milk)
- Mr Chens Thin Egg Noodles (or Thick egg noodles) (around 1 cup), cooked as per pack instructions
- 1 lime, halved
- ½ cup coriander sprigs to garnish
- 1 tablespoon chilli oil or Mr Chen’s Sriracha (optional)
Method
1
Heat the oil a heavy based pot over a medium heat. Add in the shallots, ginger, garlic, lemongrass, torn kaffir lime leaves and chopped chilli. Cook, stirring for 2-3 minutes, or until fragrant and softened.
2
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.
3
Add in the fish sauce, honey, snow peas and 150ml 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.
4
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.
Recipe Credit
Recipe by – Courtney Roulston
