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Dumpling soup with red curry

Dumpling soup with red curry

Cooking Time40 m
Ingredients16
DifficultyMedium
0
0
Ricky NymanRicky Nyman
The smell of ginger, red curry and garlic that gets to seven in coconut milk puts the tone directly. In this dumpling soup, soft dumplings encounter acidic lime and a splash of heat, while coriander, salty peanuts and a bit of crispy chili oil provide good contrast. A quick dinner with a clear Asian feeling.

Ingredients

4 servings
  • Step: 1
    1 pc yellow onions
  • Step: 2
    3 pc garlic gaps
  • Step: 3
    5 pc cm fresh ginger
  • Step: 4
    1 msk neutral oil
  • Step: 5
    3 msk red curry pasta
  • Step: 6
    2 pc coconut milk (a 400 g)
  • Step: 7
    8 dl vegetable or chicken broth (water and dice or broth)
  • Step: 8
    4 msk fish sauce
  • Step: 9
    1 pc lime (2 msk juice and fine-driven shell, for 4 port)
  • Step: 10
    1 msk strokes
  • Step: 11
    salt
  • Step: 12
    1 dl salty peanuts
  • Step: 13
    400 g dumpling chicken or vegetarian (about 28, for 4 ports)
  • Step: 14
    2 pc by babyspenat
  • Step: 15
    1 pc cake of coriander
  • Step: 16
    1 1/2 msk critical chili oil

Instructions

  • Step: 1
    Scale and fine-hack onions, garlic and ginger. Stoke onions, garlic and ginger in a large pot in the oil until it is soft. Add curry paste and let milling 1 minute. Pour coconut milk, broth and fish sauce, let boil about 10 minutes.
  • Step: 2
    Remove the outermost shell of the glue fine on a rip iron and press out the juice. Taste the soup with sugar, limeshell, lime juice and salt.
  • Step: 3
    Hack the peanuts roughly.
  • Step: 4
    Put down dumplings in the pot and boil 5 minutes or as directed on the pack. Add spinach just before serving.
  • Step: 5
    Pour up in bowls and top with corianders, peanuts and chili oil. Set chili oil on the table for those who want more heat.

Näring

Calories573kcal
Carbohydrates37g
Fat37g
Protein20g
Serving Size4serving

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