Thai Green Curry Dumpling Soup

Thai Green Curry Dumpling Soup

This dish is pure comfort in a bowl. Fragrant, warming and deeply satisfying flavours brought together all in the MAKO Stock Pot.

Perfect for effortless weeknight dinners. A clever combination of two favourites: the bold, aromatic notes of Thai green curry meet the comfort of a dumpling soup. It’s big on flavour and ready in minutes.

INGREDIENTS

600g frozen dumplings
(e.g. har gow, wontons or gyoza)
1 bok choy
3 stems of broccolini
1 jar green curry paste (Marion's Kitchen or alternative)
800ml coconut milk
4 cups of water
6 chicken stock cubes
1 tbsp vegetable oil
2 tbsp fish sauce
2 tbsp of crispy chilli oil (Marion's Kitchen or alternative)
4 kaffir lime leaves
(these can also be kept handy in your freezer)
fried shallots, to serve
chopped coriander, to serve
lime wedges, to serve (optional)

METHOD

Place a large pot like the MAKO Genius 5-Ply Stock Pot over medium heat. Add the vegetable oil and green curry paste and cook for 1 minute until fragrant.

Pour in the coconut milk and 4 cups of water. Add the chicken stock cubes and kaffir lime leaves. Bring to a gentle boil.

Bring a separate saucepan of water to the boil. Add the frozen dumplings and cook according to packet instructions. In the last 2 minutes of cooking time, add the broccolini and bok choy. Simmer for a further 2 minutes or until the dumplings are cooked and the greens are just tender.

Use tongs to transfer the vegetables to your serving bowls. Then use a slotted spoon to divide up the dumplings among the bowls. Taste the green curry broth and add the fish sauce to season (add more or less to your liking). Ladle the soup over the dumplings and vegetables in the bowls.

Top with fried shallots, coriander, crispy chilli oil and finely sliced kaffir lime leaves. Squeeze over the lime, if using. Serve and enjoy.