Coconut and sweet potato dumpling soup
serves
4
Ingredients (20)
- 1 tbs vegetable oil
- 5cm piece (25g) ginger, peeled, grated
- 3 garlic cloves, crushed
- 1 small onion, grated
- 1 lemongrass stalk, bruised
- 2 makrut (Thai) lime leaves
- 1/4 cup (75g) yellow curry paste
- 2 tsp sambal oelek, plus extra to serve
- 500g sweet potato, peeled, cut into 3cm pieces
- 600ml coconut milk
- 3 cups (750ml) chicken stock
- 1 tbs fish sauce
- 1 tbs soy sauce
- 250g frozen mushroom and pork wonton dumplings
- 100g fried tofu puffs
- 150g snow peas, halved on a diagonal
- 100g sugar snap peas, halved lengthways
- Thai basil leaves, to serve
- Lime wedge, to serve
- Crispy shallots, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Heat oil in a large saucepan over medium-high heat. Add ginger, garlic, onion, lemongrass and lime leaves, and cook, stirring, for 4-5 minutes, until fragrant. Add curry paste, sambal oelek and sweet potato, and cook for 1-2 minutes until well coated. Add the coconut milk and stock and bring to the boil.
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2.Reduce heat to medium-low and simmer for 15-18 minutes until the sweet potato has softened. Season with fish sauce and soy sauce.
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3.Add dumplings and tofu and cook for 3-4 minutes until cooked through. Add snow peas and sugar snap peas and cook for 1 minute.
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4.Divide between bowls and top with Thai basil leaves, crispy shallots and extra sambal oelek. Serve with lime wedges.
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