A delicious warming chicken dumpling soup, made with the easiest gyozas ever.
Bubble the soup down until it is nice and thick.
Cooking Time (Includes Preparation Time): 30 Minutes
2 Red Chillies - £0.40
Tablespoon Lemongrass Puree - £0.65
Large Knob of Ginger - £0.15
Bag of Sugarsnap Peas - £0.50
2 400ml Tins Coconut Milk - £0.80
Fish Sauce - £1.20
200g Shiitake Mushrooms - £1.00
1 Lime - £0.35
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 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.
Then pour in 2 tins of coconut milk, 3 tablespoons of fish sauce, the juice of a lime and 400ml chicken stock. Mix everything together. Bring to the boil. If the coconut milk is split, just whisk it until smooth.
Once boiling, reduce the heat. Add your mushrooms. Cook for 5 minutes, and then add your sugarsnap 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, and scatter chopped chillies and coriander over the top. Get a spoon, dunk it in and enjoy!