Thai Dumpling Soup
A comforting dish that combines dumplings, fresh vegetables, and aromatic spices for a soul-soothing experience.
Ingredients
For the Soup Base
- 1 tablespoon vegetable oil
- 3 stalks celery, sliced
- 4 ounces shiitake mushrooms, stemmed and sliced
- 1 tablespoon curry powder
- 4 cups low-sodium chicken broth
- 1 cup coconut milk
- 1 tablespoon fish sauce, plus more to taste
For the Vegetables and Dumplings
- 4 ounces green beans, roughly chopped
- 1 pound frozen Asian-style dumplings or pot stickers
- Juice of 1 lime, plus wedges for serving
- Kosher salt to taste
- Sliced scallions, for topping
Instructions
Preparation
- Heat vegetable oil in a large pot over medium-high heat.
- Add celery, mushrooms, and curry powder; cook, stirring, until fragrant/toasted (1–2 minutes).
Cooking
- Add chicken broth, coconut milk, 1 tablespoon fish sauce, and 1 cup water; bring to a simmer.
- Add green beans and bell pepper, reduce heat to medium-low, and simmer until crisp-tender (about 3 minutes).
- Add dumplings and cook until tender (about 4 minutes).
- Stir in lime juice. Season with salt and add more fish sauce if needed.
- Serve topped with sliced scallions, with lime wedges on the side.
Notes
Customize the vegetables as desired. Serve with a splash of sriracha or chili oil for heat.