 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A simple soup that can be ready in under 15 minutes: from The Sydney Morning Herald, Tuesday April 15, 2008. Use the dumplings of your choice. I always keep some pork and coriander dumplings in the freezer, and those work fine. Ingredients:
2 liters beef stock |
3 garlic cloves, sliced |
1 piece fresh ginger, peeled and sliced |
3 kaffir lime leaves, torn |
2 small green chilies, cut in half |
2 tablespoons fish sauce |
3 tablespoons palm sugar |
220 g dumplings (about 12) |
coriander leaves (cilantro leaves) |
Directions:
1. Bring all ingredients except dumplings and coriander to the boil and simmer for 10 minutes.
2. Strain the soup and keep hot.
3. Boil dumplings in water until they float to the top and are cooked through, about five minutes.
4. Place dumplings in the bottom of bowls and pour over strained soup.
5. Garnish with coriander leaves.
|
|