Red Curry Udon Dumpling Noodle Soup
Red Curry Udon Dumpling Noodle Soup
Ingredients
- 2 teaspoons oil
- 2 garlic cloves, minced
- 2 spring onions, whites and greens separated, greens reserved for garnish
- 1 1/2 tablespoons Thai red curry paste
- 4 cups water, or as needed
- 1 chicken stock cube
- 13.5 ounces coconut milk, 1 can
- 16 ounces udon noodles, fresh or frozen
- 12 dumplings, frozen, about 12-16 depending on size
- 2 tablespoons fish sauce
- 2 teaspoons oyster sauce
- 2 teaspoons honey
- 1/2 lime, juiced, or 1/4 lemon juiced
- as needed Chiu Chow chilli oil, for garnish
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the chopped whites of the spring onions and the minced garlic cloves to the pot. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 3
Stir in the Thai red curry paste and cook for another 1-2 minutes, mixing it thoroughly with the spring onion and garlic.
⏱️ 2 min
- 4
Pour in approximately 4 cups of water, or enough to generously cover the ingredients. Add the chicken stock cube and stir until dissolved.
⏱️ 2 min
- 5
Bring the mixture to a simmer, then pour in the can of coconut milk. Stir to combine.
⏱️ 3 min
- 6
Add the udon noodles and frozen dumplings to the pot. Ensure the noodles are submerged in the liquid.
⏱️ 1 min
- 7
Stir in the fish sauce, oyster sauce, and honey. Squeeze in the juice from the lime or lemon.
⏱️ 1 min
- 8
Continue to simmer for 5-7 minutes, or until the udon noodles are tender and the dumplings are cooked through. Stir occasionally to prevent sticking.
⏱️ 7 min
- 9
Taste the soup and adjust seasonings if necessary. You may add more fish sauce for saltiness, honey for sweetness, or lime juice for acidity.
⏱️ 1 min
- 10
Ladle the hot soup into serving bowls. Garnish each bowl with the reserved fresh spring onion greens and a drizzle of Chiu Chow chilli oil, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Curry Udon Dumpling Noodle Soup
- 2 teaspoons oil
- 2 garlic cloves, minced
- 2 spring onions, whites and greens separated, greens reserved for garnish
- 1 1/2 tablespoons Thai red curry paste
- 4 cups water, or as needed
- 1 chicken stock cube
- 13.5 ounces coconut milk, 1 can
- 16 ounces udon noodles, fresh or frozen
- 12 dumplings, frozen, about 12-16 depending on size
- 2 tablespoons fish sauce
- 2 teaspoons oyster sauce
- 2 teaspoons honey
- 1/2 lime, juiced, or 1/4 lemon juiced
- as needed Chiu Chow chilli oil, for garnish
Instructions
- 1
Heat the oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the chopped whites of the spring onions and the minced garlic cloves to the pot. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 3
Stir in the Thai red curry paste and cook for another 1-2 minutes, mixing it thoroughly with the spring onion and garlic.
⏱️ 2 min - 4
Pour in approximately 4 cups of water, or enough to generously cover the ingredients. Add the chicken stock cube and stir until dissolved.
⏱️ 2 min - 5
Bring the mixture to a simmer, then pour in the can of coconut milk. Stir to combine.
⏱️ 3 min - 6
Add the udon noodles and frozen dumplings to the pot. Ensure the noodles are submerged in the liquid.
⏱️ 1 min - 7
Stir in the fish sauce, oyster sauce, and honey. Squeeze in the juice from the lime or lemon.
⏱️ 1 min - 8
Continue to simmer for 5-7 minutes, or until the udon noodles are tender and the dumplings are cooked through. Stir occasionally to prevent sticking.
⏱️ 7 min - 9
Taste the soup and adjust seasonings if necessary. You may add more fish sauce for saltiness, honey for sweetness, or lime juice for acidity.
⏱️ 1 min - 10
Ladle the hot soup into serving bowls. Garnish each bowl with the reserved fresh spring onion greens and a drizzle of Chiu Chow chilli oil, if desired.
⏱️ 2 min