Squash Soup With Chicken Dumplings - cooking recipe

Ingredients

1 lb chicken meatballs (around 24 meatballs)
1 (15 oz) can condensed winter squash soup
1 (13.5 oz) can coconut milk
16 oz fresh Singapore noodles
5 oz frozen mixed vegetables
1 tbsp lemon or lime juice

Preparation

Oil a large frying pan and place over medium heat. Cook meatballs for 2 mins, or until browned. Remove from heat.
Combine squash soup, 1 cup water and coconut milk in a medium saucepan over low heat. Add meatballs and simmer for 10 mins, or until meatballs are cooked through.
Meanwhile, rinse noodles under hot water to separate strands. Add vegetables and noodles to soup and simmer for 2-3 mins, or until vegetables are tender. Add lemon juice and cilantro and stir to combine. Serve.