Keeping a packet of gyoza in the freezer makes soups like this remarkably easy. Laksa paste and coconut milk give you a broth with plenty of flavour, while the noodles and dumplings make it substantial enough for dinner.
Don’t cook the vegetables to death. They are much better with a little crunch left in them, particularly against the soft noodles and gyoza.
Spicy Gyoza & Coconut Noodle Soup
Description
A quick coconut and laksa broth with chicken gyoza, udon noodles and crisp vegetables.Ingredients
Instructions
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Heat the oil in a large saucepan over medium-high heat. Add the onion and cabbage from the vegetable mixture and stir-fry for about 2 minutes.
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Add the laksa paste and cook for another 2–3 minutes, stirring so the aromatics become fragrant without catching.
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Pour in the coconut milk and chicken stock. Bring gently to a simmer and cook for 8 minutes.
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Meanwhile, cook the gyoza and udon according to their packet instructions. Divide between two deep bowls.
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Add the remaining vegetables to the broth and simmer for another 3–4 minutes, leaving them tender but with some bite.
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Ladle the broth and vegetables over the noodles and gyoza. Finish with coriander and optional lime and crispy onions.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 759.70kcal
- % Daily Value *
- Total Fat 38.82g60%
- Saturated Fat 20.08g101%
- Sodium 2146.00mg90%
- Total Carbohydrate 85.30g29%
- Dietary Fiber 6.68g27%
- Sugars 10.85g
- Protein 20.60g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
