Thai Dumpling Soup
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
53
Sourness
40
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1 tbsp
Vegetable Oil3 stalks
Celery (sliced)1 tbsp
Curry Powder4 cups
Chicken Broth (low-sodium)1 cup
Coconut MilkDirections:
1
Heat the vegetable oil in a large pot over medium-high heat
2
Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes
3
Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer
4
Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes
5
Add the dumplings and cook until tender, about 4 minutes
6
Stir in the lime juice
7
Season the soup with salt and add more fish sauce to taste, if desired
8
Top with sliced scallions and serve with lime wedges
9
Photograph by Antonis Achilleos