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Beture Nebiyeva
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Sunday 15 November 2026 09:07:47 GMT
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Creamy coconut noodle soup – this is such a comforting noodle soup, packed with flavours so it feels really decadent. The soup base is a spicy coconut broth and then I cook dumplings and bouncy udon noodles in there as well. Its a quick and easy dinner idea. X JGS 
 
 Serves 2 
 
 2 tbsp red curry paste 
 2 tbsp peanut butter 
 2 cloves garlic, crushed 
 1 inch ginger, grated 
 400ml coconut milk 
 800ml chicken stock 
 1 stalk lemongrass – cut in half, and bashed open 
 2 tbsp fish sauce 
 The juice of a lime 
 6-8 frozen dumplings –
 2 eggs 
 200g cooked udon noodles 
 2 handfuls of beansprouts 
 A few Coriander leaves 
 Black sesame seeds to serve 
 Chilli oil to serve 
 
 1.	Chuck the red curry paste, peanut butter, 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 onto it. Add the coconut milk, stock, lemongrass, fish sauce and lime juice. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop. 
 2.	Meanwhile, cook the eggs until jammy. Get your water onto boil and then reduce to a simmer. Add the eggs and cook for 7 ½ minutes. remove and plunge into iced water. Leave to cool for 3 minutes, peel and cut in half. 
 3.	Increase the heat of the soup to a gentle bubble and pop in the dumplings. Cover and cook for 5-6 minutes or until they are floating. Add the udon noodles, cover and cook for 2-3 minutes until they have separated. 
 4.	To serve, divide the noodles, dumplings and soup between two bowls. Top with beansprouts, coriander and those jammy eggs. Sprinkle over some black sesame seeds and chilli oil before diving in.
Creamy coconut noodle soup – this is such a comforting noodle soup, packed with flavours so it feels really decadent. The soup base is a spicy coconut broth and then I cook dumplings and bouncy udon noodles in there as well. Its a quick and easy dinner idea. X JGS Serves 2 2 tbsp red curry paste 2 tbsp peanut butter 2 cloves garlic, crushed 1 inch ginger, grated 400ml coconut milk 800ml chicken stock 1 stalk lemongrass – cut in half, and bashed open 2 tbsp fish sauce The juice of a lime 6-8 frozen dumplings – 2 eggs 200g cooked udon noodles 2 handfuls of beansprouts A few Coriander leaves Black sesame seeds to serve Chilli oil to serve 1. Chuck the red curry paste, peanut butter, 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 onto it. Add the coconut milk, stock, lemongrass, fish sauce and lime juice. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes for the flavours to develop. 2. Meanwhile, cook the eggs until jammy. Get your water onto boil and then reduce to a simmer. Add the eggs and cook for 7 ½ minutes. remove and plunge into iced water. Leave to cool for 3 minutes, peel and cut in half. 3. Increase the heat of the soup to a gentle bubble and pop in the dumplings. Cover and cook for 5-6 minutes or until they are floating. Add the udon noodles, cover and cook for 2-3 minutes until they have separated. 4. To serve, divide the noodles, dumplings and soup between two bowls. Top with beansprouts, coriander and those jammy eggs. Sprinkle over some black sesame seeds and chilli oil before diving in.

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