Coconut Curry Dumpling Soup
This flavorful dumpling soup with coconut milk and bok choy is easy to pull together and tastes great!
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Servings: 4 servings
Ingredients
- 1 tablespoon Thai red curry paste
- 1 tablespoon avocado oil
- ½ 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
- optional for garnish - sliced chili pepper, sesame seeds, fresh cilantro, chili oil
- optional for serving - cooked jasmine rice.
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.
Storage - leftovers can be saved for up to 4 days in an airtight container in the refrigerator.
Nutrition
Serving: 1g | Calories: 544kcal | Carbohydrates: 47g | Protein: 14g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 938mg | Potassium: 546mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5635IU | Vitamin C: 67mg | Calcium: 185mg | Iron: 4mg