Thai Dumpling Soup
A creamy and flavorful one-pot Thai Dumpling Soup filled with delicate dumplings, vibrant vegetables, and a fragrant broth.
Ingredients
Dumplings
- 1 package Dumplings (store-bought or homemade)
Broth and Coconut Milk
- 4 cups Chicken or vegetable broth
- 1 can (400 ml) Coconut milk
Vegetables
- 1 cup Chopped bok choy
- 1 cup Sliced mushrooms
- 1 cup Carrots (julienned)
Aromatics
- 2 cloves Minced garlic
- 1 inch Grated ginger
- 1 stalk Smashed lemongrass
Seasonings
- 2 teaspoons Soy sauce
- 1 tablespoon Fish sauce (optional)
- Salt and pepper to taste
Garnish
- Fresh cilantro
- Lime wedges
- Red chili flakes
Instructions
Preparation
- In a large pot, heat a little oil over medium heat. Sauté the minced garlic, ginger, and smashed lemongrass until fragrant (about 2 minutes).
- Pour in the chicken or vegetable broth along with the coconut milk. Bring the mixture to a gentle simmer.
Cooking
- Toss in the julienned carrots, sliced mushrooms, and chopped bok choy, allowing them to cook until tender (around 5-7 minutes).
- Carefully add the dumplings to the pot. Cook according to the package instructions (usually about 5-6 minutes).
- Stir in the soy sauce and fish sauce, adjusting the taste with salt and pepper as desired.
Serving
- Serve hot, garnished with fresh cilantro, lime wedges, and a sprinkle of red chili flakes for an extra kick!
Notes
To store leftovers, keep the soup in an airtight container in the refrigerator for up to three days, or freeze for up to two months. Reheat gently, adding a splash of broth or coconut milk if needed.