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, chicken, or pork)
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 1 minute until fragrant.
- Add the aromatics: Stir in the Thai red curry paste and the lightly smashed lemongrass stalk. Cook these together for 1 minute to help release and blend their aromatic flavors into the base.
- Make the broth: Pour in the coconut milk and chicken or vegetable stock, stirring to combine. Add soy sauce or fish sauce for seasoning. Bring the mixture to a gentle simmer over medium heat.
- Cook the dumplings: Drop the frozen dumplings directly into the simmering broth. Cook according to the package instructions, usually about 6 to 8 minutes, until the dumplings are heated through and cooked thoroughly.
- Add the greens: In the last 2 minutes of cooking, add the chopped bok choy to the soup. Simmer until the greens are just tender and bright green in color.
- Serve: Remove and discard the lemongrass stalk. Ladle the soup into serving bowls, topping each with thinly sliced spring onions, fresh coriander leaves, and a squeeze of lime. Serve immediately while hot and enjoy.
Notes
- To make this soup vegetarian or vegan, use vegetable stock and opt for vegetable dumplings, and use soy sauce instead of fish sauce.
- Fresh lemongrass adds authentic flavor; if unavailable, you may substitute with a small teaspoon of lemongrass paste or omit.
- Adjust the level of curry paste to your desired spice preference.
- Frozen dumplings can be substituted with fresh ones, but cooking time may vary accordingly.
- This soup can be prepared ahead by making the broth base and keeping dumplings and bok choy separate until just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
