Prawn dumpling noodle soup

Hello to one of my favourite dinners, homemade prawn dumpling noodle soup! 🍜πŸ₯ŸπŸ₯’πŸ€€πŸ™Œ

LUSH and totallllyyy nutritious and satisfying for January winter nights πŸ”₯

I always have some homemade chicken stock in the freezer. It’s great to just pull out when you want to make a quick lunch or dinner like this! Wholesome chicken broth πŸ™Œ literally like you’re drinking goodness! πŸ‘ΌπŸ‘ΌπŸ‘Ό


For the soup stock

1 litre chicken stock

1 inch fresh ginger, sliced

2 cloves garlic, bashed

2 spring onions, roughly chopped

1 tbsp light soy sauce

1 tsp sesame oil

For the dumplings

about 12 large prawns, defrosted

1 spring onion, finely chopped

1 tsp soy sauce

1 tsp oyster sauce

1 tsp cornflour

dumpling wrappers

To serve

2 nests of Noodles


pak choi

How to…

Put the stock in a large pan with the fresh ginger, garlic, spring onions, soy sauce and sesame oil and bring to a simmer. Let it cook for about 20 mins to infuse.

For the dumplings, mince the prawns very finely until basically completely mashed. Mix with the finely chopped spring onions, soy sauce,Β  oyster sauce and corn flour. Dollop a teaspoon amount into a dumpling wrapper, rub the edge with a little water by using your finger, then fold and pleat to seal .

Remove the chunks of ginger, garlic and onion from the stock and discard before adding the noodles into the stock, followed by the homemade dumplings and let it cook for 5 minutes. Add the pak choi and beansprouts and cook for another 2 minutes.

Layer the noodles in a bowl and top with the veggies and the dumplings, then pour over the hot stock. ABSOLUTELY GORGEOUS πŸ‘

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