Coconut Curry Dumpling Soup
Coconut Curry Dumpling Soup is a flavorful dish featuring coconut milk and bok choy, easy to prepare and delicious!
Equipment
- large pot
Ingredients
- 1 tablespoon Thai red curry paste
- 1 tablespoon avocado oil
- 0.5 tablespoon fish sauce
- 1 inch fresh ginger, grated
- 1 can coconut milk
- 4 cups chicken stock
- 10 ounces frozen dumplings
- 4 baby bok choy, halved lengthwise
- 1 lime, juiced
- sliced chili pepper, for garnish optional
- sesame seeds, for garnish optional
- fresh cilantro, for garnish optional
- chili oil, for garnish optional
- 0.5 cup cooked jasmine rice, for serving optional
Instructions
- Heat a large pot over medium heat. Once hot, add the red curry paste, avocado oil, fish sauce, and grated ginger. Stir continuously for 30 seconds.
- Pour the coconut milk and chicken stock into the pot and stir till incorporated with the curry paste mixture.
- Increase to high heat and once boiling, add the frozen dumplings and layer the sliced bok choy on top. Cover with a lid and reduce heat to a simmer.
- Cook for 5 minutes or until bok choy are wilted and dumplings are warmed.
- Portion equal amount of dumplings, bok choy, and broth between four bowls. Top with optional sliced pepper, sesame seeds, chopped fresh cilantro, and chili oil. Add ½ cup of cooked rice for a heartier meal.
Notes
Type of dumplings - I typically use shrimp dumplings for this recipe, but I've made it with both chicken and pork and they'll all work and taste great. Leftovers can be saved for up to 4 days in an airtight container in the refrigerator.
Nutrition
Serving: 1gCalories: 544kcalCarbohydrates: 47gProtein: 14gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 938mgPotassium: 546mgFiber: 6gSugar: 12gVitamin A: 5635IUVitamin C: 67mgCalcium: 185mgIron: 4mg
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