A delicious warming chicken dumpling soup. The gyozas are easy peasy too!
Bubble the soup down until it is nice and thick.
Cooking Time (Includes Preparation Time): 30 Minutes
2 Red Chillies - £0.40
1 Tablespoon Lemongrass Puree - £0.65
Large Knob of Ginger - £0.15
A Bag of Sugar Snap Peas - £0.50
2 x 400ml Tins of Coconut Milk - £0.80
Fish Sauce - £1.20
200g of Shiitake Mushrooms - £1.00
1 Lime - £0.35
1 Bunch of Coriander - £0.70
1 Chicken Stock Cube (dissolved in 400ml water) - £0.40
12 Itsu Chicken Gyozas - £3.75
Total Cost - £9.90
Grate a knob of ginger and 1 red chilli. Add to a pan with a splash of oil. Add your tablespoon of lemongrass. Fry for 30 seconds on a medium heat.
Pour in 2 tins of coconut milk, 3 tablespoons of 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.
Reduce the heat. Add your mushrooms. Cook for 5 minutes.
Add your sugar snap peas and your Itsu Chicken Gyozas. Mix everything in.
After 4 minutes, add a large handful of coriander. Stir it in.
Serve the soup in bowls. Scatter chopped chillies and coriander over the top. Get a spoon, dunk it in and enjoy!