Coconut Curry Dumpling Soup
This flavorful dumpling soup with coconut milk and bok choy is easy to pull together and tastes great!
Ingredients
- 1 tablespoon Thai red curry paste
- 1 tablespoon avocado oil
- 1/2 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 1/2 cup of cooked rice for a heartier meal.
Notes
This flavorful dumpling soup with coconut milk and bok choy is easy to pull together and tastes great!