Spicy Coconut Thai Dumpling Soup

Ingredients

• 1 tbsp vegetable oil

• 1 tbsp vegetable oil 1 pot Ice Kitchen Thai Red Curry Paste

• 400ml coconut milk

• 150g shiitake mushrooms

• 10 gyoza dumplings (vegetable or meat, we used frozen)

• 1 tbsp soy sauce

• 1 tsp dark brown sugar

• 100g rice noodles, cooked

• 4 salad onions, finely chopped

4 servings

Calories~450 kcal

Protein~10 g

Carbs~40 g

Fat~28 g

Fiber~4 g

Sugar~6 g

Total recipe

Calories~1,800 kcal

Protein~40 g

Carbs~160 g

Fat~110 g

Fiber~15 g

Sugar~25 g

Method

• Step 1

  In a deep pan, fry the paste in the oil (straight from frozen) for 3-4 mins over a low heat, stirring frequently.

• Step 2

  Add the coconut milk, 500ml water, soy sauce and sugar and bring to a simmer. Simmer for 15 mins to develop the flavours and thicken the broth.

• Step 3

  Add the mushrooms and simmer for a further 3-4 mins.

• Step 4

  Add the frozen dumplings and cook according to the pack instructions.

• Step 5

  Taste for seasoning and adjust if necessary.

• Step 6

  Divide the cooked noodles between 2 large soup bowls. Add the hot soup and garnish with the salad onions.