Name: Thai Red Dumpling Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tbsp sunflower oil; 1 brown onion, sliced; 2 large garlic cloves, minced; 1 thumb-sized knob ginger, minced; 1 tbsp peanut butter; 1 tbsp soy sauce; 400 ml coconut milk; 200 ml vegetable stock (add a little more for more broth); 1 lime, juiced; 10 frozen dumplings; 1 tbsp (vegan) fish sauce; 2 tbsp Thai red curry paste

Method

Warm your oil in a saucepan on a medium-high heat. Add your onions with a pinch of salt + fry until softened for 5-7 minutes.
Add your garlic, ginger + curry paste, stirring well + cooking out for 2-3 minutes. Then, add your peanut butter + soy sauce, stirring well before adding your coconut milk + vegetable stock. Bring to a boil, then allow to bubble away on a medium heat for 10 minutes. Prior to serving, season with a good squeeze of lime juice + salt if required.
Cook your dumplings + pak choi to preference (you could also do this in the broth too), but I just blanched the pak choi + boiled the dumplings.
To serve, place the dumplings + pak choi in a bowl. Ladle over the broth, then top with chilli crisp, fresh coriander + peanuts if you like!

Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.
Keep it in your languageTranslate it into any of 7 languages and keep it saved offline — in the ChefBook app.

Method

Keep it. Plan it. Cook it.