Ingredients
Soup Base
- 1 tablespoon olive oil or neutral cooking oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, trimmed and lightly smashed
- 2 tablespoons Thai red curry paste
- 400 ml (1 can) coconut milk
- 500 ml (2 cups) chicken or vegetable stock
- 1 tablespoon soy sauce or fish sauce
Main Ingredients
- 1 head bok choy, chopped (or 2 baby bok choy)
- 12 frozen dumplings or potstickers (vegetable or chicken)
Garnishes
- 3 spring onions (green onions), thinly sliced
- Fresh coriander (cilantro), to serve
- Lime wedges, to serve
Instructions
- Build the flavor base: Heat the oil in a large pot over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the aromatics: Stir in the Thai red curry paste and the lightly smashed lemongrass stalk. Cook together for 1 minute to release the spicy and citrusy flavors into the oil and onion mixture.
- Make the broth: Pour in the coconut milk and chicken or vegetable stock. Add the soy sauce or fish sauce for depth and umami. Bring the mixture to a gentle simmer to combine the flavors.
- Cook the dumplings: Drop the frozen dumplings directly into the simmering broth. Cook them according to the package instructions, usually 6 to 8 minutes, until heated through and tender.
- Add the greens: About 2 minutes before the dumplings are done, add the chopped bok choy to the pot. Simmer until the greens are just tender and retain a bright green color.
- Serve: Remove the lemongrass stalk from the soup. Ladle the soup and dumplings into bowls. Top with thinly sliced spring onions, fresh coriander, and a squeeze of lime juice to brighten the flavors. Serve the soup hot for best taste.
Notes
- Use vegetable stock and vegetable dumplings for a vegetarian version, or chicken stock with chicken dumplings for a meat-based soup.
- Adjust the amount of Thai red curry paste to control the spice level according to your preference.
- If fresh lemongrass is unavailable, you can substitute with 1 teaspoon lemongrass paste or omit it; adding lime zest can add a similar citrus note.
- For gluten-free version, ensure dumplings are gluten-free and use tamari instead of soy sauce.
- Leftover soup can be stored in the refrigerator for up to 2 days but is best enjoyed fresh as dumplings can become soggy.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
