Creamy Spicy Dumpling Soup

Quick, comforting and so satisfying! I love the shortcut of frozen dumplings for a weeknight dinner ready in under 20 minutes!

Servings: 2 to 4

Preparation: 5 minutes

Cooking: 15 minutes

Ingredients :

• 1 tbsp sunflower oil
• 1 tsp grated ginger
• 2 tbsp red or yellow curry paste
• 4 cups chicken broth
• 1 can of whole coconut milk
• 1 tsp tamari soy sauce
• 10-12 frozen dumplings or wontons (about 250g)
• 6 baby bok choy, halved
• Enoki mushrooms torn in half, fried in a little oil (optional)

To serve:

• Finely chopped red peppers
• Fresh coriander
• Lime wedges

Steps:

1. Heat a Dutch oven or large saucepan over medium-high heat with the oil, ginger and curry paste. Stir and cook for about a minute. Add the chicken broth and stir to combine. Bring to a boil.
2. Meanwhile, add oil to a small skillet over medium-high heat. Fry enoki mushrooms for about 2 minutes per side until golden brown. Set aside.
3. Add coconut milk and tamari sauce. Bring to a boil again and add dumplings. Cover for two minutes and add bok choy. Cook for another minute and serve immediately. Sprinkle with red peppers, fresh cilantro and lime wedges! SO good!