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!
Quick, comforting, and so satisfying! I love the shortcut of frozen dumplings for a weeknight dinner that’s ready in less than 20 minutes!
Why make this recipe?
- Balanced: protein, vegetables, carbohydrates, healthy fats.
- Comforting: creamy coconut milk broth, slightly spicy.
- Flexible: perfect for improvising with vegetables or leftovers from the refrigerator.
- Exotic yet simple flavors: ginger, curry paste, and coconut milk transform an ordinary dinner into a flavorful experience.
- Each bite is aromatic, sweet, and spicy all at once.
- The dumplings are tender, the bok choy still crunchy, all bathed in an ultra-creamy golden broth.
- You can adjust the toppings to suit your mood: cilantro, lime, chili peppers, fried mushrooms…
In short, it’s a quick, creamy soup that’s perfect for a weeknight—especially if you want something simple, satisfying, warm, and nourishing without spending an hour in the kitchen. So good!
The tools I recommend:
Heat a Dutch oven or large saucepan over medium-high heat with the oil, ginger, and curry paste. Stir and cook for about one minute. Add the chicken broth and stir to combine. Bring to a boil.
Meanwhile, add oil to a small skillet over medium-high heat. Fry the enoki mushrooms for about 2 minutes on each side until golden brown. Set aside.
Add the coconut milk and tamari sauce. Bring to a boil again and add the dumplings. Cover for two minutes and add the bok choy. Cook for another minute and serve immediately.
Garnish with red chili peppers, fresh cilantro, and lime wedges. So good!
Bon appetit and enjoy!
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