Red Curry Wonton Soup

Step 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.

Step 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.

Step 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.

Step 4

To serve, divide the noodles, dumplings and soup between two bowls.