CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Thai Coconut Dumpling Soup

  • Overview
  • Ingredients
    18 items
  • Directions

THAI COCONUT CURRY DUMPLING SOUP 🥥🥟
Perfect as a midweek dinner or a little spoiling dish – ohhh these flavours! A silky coconut curry broth with dumplings that soak up every bit of goodness. Make your own at home, or grab your favourite ones and let the soup do the magic.

(Serves 4)

 

THAI COCONUT CURRY DUMPLING SOUP

(Serves 4)

20        potstickers, cooked

15 ml   vegetable oil

2          small shallots, thinly sliced

4          garlic cloves

15 ml   finely grated fresh ginger

30 ml   Thai red curry paste

500 ml good quality chicken stock

400 ml coconut cream (tinned)

10 ml   soy sauce

10 ml   fish sauce

10 ml   toasted sesame oil

10 ml   brown sugar

30 ml   lime juice

            Zest of 1 lime

100 g   sliced mange tout peas

100 g   baby corn

60 ml   thinly sliced spring onion

15 ml   chopped chives

            Fresh coriander for serving

 

  • Heat the oil add in a saucepan and add the shallots, garlic and ginger.Cook for a few minutes then add the curry paste.  Cook for 30 seconds
  • Add the chicken stock, coconut cream, soy sauce, fish sauce, sesame oil, sugar, lime juice and zest and simmer for 3 minutes.Taste to adjust the seasoning.
  • Meanwhile cook the potstickers (heat 15 ml oil and fry the bottoms till golden brown, add 80 ml water and place the lid on the frying pan.Steam for 5 minutes)
  • Add the vegetables to the hot coconut broth.
  • Divide the potstickers between the plates, laddle the hot soup over the potstickers.
  • Top with the chives and some fresh coriander