Dumpling Noodle Soup with Green Curry Broth
Recipe by Michael Weldon
Serve 4 | 
Prep 10 min | 
25 minutes
Ingredients:
- 24 frozen dumplings
- 2 packs thin egg noodles, prepared following packet instruction
- 1 cup of bean shoots
- 1 bunch coriander, picked
- 1 lime, cut in quaters
Green Curry Broth:
- 1 jar AYAM™ Green Curry Paste
- 2 tins of AYAM™ Coconut Cream
- 1L coconut water
- 2 lime leaves
- 2 lemongrass, bashed
- 4 chillis, cut in half, plus extra for garnishing
- 1 tbs AYAM™ Fish Sauce
- 1 lemon or lime
Method
- In a large saucepan or wok, add the coconut cream and water, bring to the boil. Once boiling add in the remaining ingredients and simmer for 15 minutes.
- Strain the aromatic ingredients from the broth. Place the broth back over the heat and add in the dumplings cook until heated through. Taste the soup and season with fish sauce to your liking.
- Add the noodles to 4 bowls spoon over the boiling broth then add in the dumplings. Finish with bean shoots, coriander, lemon or lime and chilli.
