Thai Dumpling Soup

Name: Thai Dumpling Soup
Ingredients: 1 tablespoon vegetable oil; 3 stalks celery, sliced; 4 ounces shiitake mushrooms, sliced; 1 tablespoon curry powder; 4 cups low-sodium chicken broth; 1 cup coconut milk; 1 tablespoon fish sauce, plus more to taste; 4 ounces green beans, roughly chopped; 1 red bell pepper, chopped; 1 pound frozen Asian-style dumplings or pot stickers; Juice of 1 lime, plus lime wedges for serving; Kosher salt; Sliced scallions, for topping

13 ingredients

10 steps

Ingredients

1 tablespoon vegetable oil
3 stalks celery, sliced
4 ounces shiitake mushrooms, sliced
1 tablespoon curry powder
4 cups low-sodium chicken broth
1 cup coconut milk
1 tablespoon fish sauce, plus more to taste
4 ounces green beans, roughly chopped
1 red bell pepper, chopped
1 pound frozen Asian-style dumplings or pot stickers
Juice of 1 lime, plus lime wedges for serving
Kosher salt
Sliced scallions, for topping

Directions

1

Heat the vegetable oil in a large pot over medium-high heat.
2

Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes.
3

Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer.
4

Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes.
5

Add the dumplings and cook until tender, about 4 minutes.
6

Stir in the lime juice.
7

Season the soup with salt and add more fish sauce to taste, if desired.
8

Top with sliced scallions and serve with lime wedges.
9

Per serving: Calories 400; Fat 26 g (Saturated 15 g); Cholesterol 50 mg; Sodium 914 mg; Carbohydrate 28 g; Fiber 5 g; Protein 18 g
10

Photograph by Antonis Achilleos