Gyoza Coconut Noodle Soup

This is my default bowl of comfort when I only have about 10-15 minutes for dinner. Using frozen gyozas cooked directly in the coconut broth saves time and injects the dumplings with flavour. To make this dish even quicker, I soak the rice noodles in boiling water while the broth is cooking - so simple!

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Ingredients

ginger paste 2 tsp
garlic paste 2 tsp
red Thai curry paste 1 tbsp
lime 1 (juice)
coconut milk 400 ml
vegetable gyoza dumplings 20
green beans 80 g
tamari 1 tbsp
sesame oil 1 tsp
vegetable stock cube 1
sugar snap peas 90 g
rice noodles 200 g
sesame seeds to garnish

Method

Start by soaking the noodles in boiling water. Drain after 5 minutes and set aside.
Meanwhile, make the coconut broth. Heat a dash of oil in a frying pan and stir fry half the ginger and garlic paste with the curry paste, for 1 minute. Make up the vegetable stock cube with 75ml boiling water per serving. Pour the stock and coconut milk into the pan.
Juice the lime. Finish off the coconut broth by seasoning it to taste with the lime.
Season to taste with salt and pepper and a pinch of sugar. Stir in the frozen gyoza. Cover and simmer for 5 - 6 minutes.
Meanwhile, stir fry the sugar snaps and green beans in the rest of the ginger and garlic paste, for 3 minutes. Season to taste with the tamari and sesame oil.
Plate up! Arrange the gyoza and greens on top of the noodles. Pour over the coconut broth and sprinkle with the sesame seeds.

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Gyoza Coconut Noodle Soup

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Ingredients

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