gyoza tom kha soup
gyoza | serves 1 | prep time 5 minutes | cook time 15 minutes
- Thumb size piece galangal or ginger
- 2 cloves garlic finely grated
- 2 small red chillies
- 1 stick lemongrass
- 400ml coconut milk
- 1 cube fish stock
- 1 tbsp fish sauce
- 1 tsp palm sugar
- Small handful wild mushrooms
- 2 kaffir lime leaves (dried are fine)
- Small handful sugar snap peas
- Small handful asparagus tips
- 4 itsu king prawn gyoza
- a few leaves thai basil
- 1 tsp sesame oil
- A squeeze lime juice
In a tbsp of coconut oil, fry off your galangal (or ginger), garlic and chilli for a couple of minutes.
Pop in your whole lemongrass stalk and add your coconut milk, stock cube, fish sauce, palm sugar and lime leaves.
Bring to the boil and then simmer gently for 10 - 15 minutes. Add 100ml of water if it’s too thick for your liking.
In the last 3 - 4 minutes of cooking, add in your mushroom, sugar snap peas, asparagus tips and the gyoza. Let cook. (You can also pan fry your gyoza first if you like a bit of a crunch!)
Serve with a tear of thai basil, a few drops of sesame oil and a squeeze of lime.