Chicken Gyoza Soup

Press GO to unleash the Mob step by step feature.

Step 1.

Grate a knob of ginger and 1 red chilli. Add to a pan with a splash of oil. Add your tbsp of lemongrass. Fry for 30 seconds on a medium heat.

Step 2.

Pour in coconut milk, fish sauce, the juice of a lime and 400ml of chicken stock. Mix everything together. Bring to the boil. If the coconut milk is split, just whisk it until smooth.

Step 3.

Reduce the heat. Add your mushrooms. Cook for 5 minutes.

Step 4.

Add your sugar snap peas and your chicken gyozas. Mix everything in.

Step 5.

After 4 minutes, add a large handful of coriander. Stir it in.

Step 6.

Serve the soup in bowls. Scatter chopped chillies and coriander over the top. Get a spoon, dunk it in and enjoy!

Bubble the soup down until it is nice and thick.

2 Red Chillies
1 Tbsp Lemongrass Puree
Large Knob of Ginger
150g Sugar Snap Peas
800ml Coconut Milk (2 Tins)
3 Tbsp Fish Sauce
200g Shiitake Mushrooms
1 Lime
Bunch of Coriander
1 Chicken Stock Cube
12 Frozen Chicken Gyozas (we use Itsu)
Olive Oil