Dumpling Thai Curry Soup

Ingredients

• 10 frozen dumplings (such as gyoza, wontons, or soup dumplings)
• 1 tbsp red curry paste (Thai Kitchen brand recommended for moderate heat)
• 3 garlic (minced cloves)
• 1 tsp ginger (minced)
• 2 tbsp soy sauce
• 0.5 red bell pepper (sliced)
• 1 baby bok choy (sliced)
• 2 cup chicken broth
• 1 can coconut milk (400ml)
• 1 lime wedge (for garnish)
• cilantro (for garnish)
• chili crisp (for garnish)

Steps

1. 1

   Add the 10 frozen dumplings to a rice cooker or a pot on the stove.

2. 2

   Add 1 tbsp red curry paste, 3 minced garlic cloves, 1 tsp minced ginger, and 2 tbsp soy sauce.

3. 3

   Add the sliced half red bell pepper and the sliced baby bok choy.

4. 4

   Pour in 2 cups of chicken broth and 1 can (400ml) of coconut milk.

5. 5

   Cook for 20 minutes until the dumplings are cooked through and the vegetables are tender.

6. 6

   Give everything a gentle mix to incorporate the curry paste and coconut milk.

7. 7

   Serve in bowls garnished with a lime wedge, fresh cilantro, and chili crisp if desired.

Notes

You can use any dumplings you'd like (gyoza, wontons, or soup dumplings). Feel free to substitute or add other vegetables like mushrooms, shredded carrots, spinach, or peas. The soup stores for 2-3 days in the fridge, though the dumplings will soften as they sit.

Nutrition per serving

• main
• soup
• Thai
• dumplings
• easy
• rice cooker
• one-pot