Description
A cozy and comforting bowl of creamy Thai dumpling soup, perfect for chilly fall evenings.
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup cream cheese (or a non-dairy alternative)
- 1 tablespoon Thai red curry paste
- 1 tablespoon chopped cilantro
- 1 package of wonton wrappers
- 4 cups chicken broth
- 1 can coconut milk
- 2 tablespoons fish sauce (or soy sauce)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
Instructions
- Prepare the dumplings: Start by mixing the shredded chicken, cream cheese, Thai red curry paste, and chopped cilantro in a medium bowl. Lay out the wonton wrappers on a clean surface and place about a tablespoon of the chicken mixture in the center of each wrapper. Moisten the edges with water and fold to seal the dumplings.
- Make the soup base: In a large pot, heat a little oil over medium heat. Add the minced garlic and grated ginger, stirring for about a minute until fragrant. Pour in the chicken broth and bring to a boil.
- Add coconut milk: Once the broth is boiling, reduce the heat and stir in the coconut milk, fish sauce (or soy sauce), and sliced red bell pepper. Let simmer for about 10 minutes to allow the flavors to meld together.
- Cook dumplings: Carefully add the prepared dumplings to the simmering soup. Allow them to cook for about 5-7 minutes or until they float to the top, signaling they are done.
- Serve: Remove the soup from heat and garnish with chopped green onions. This hearty dish can be enjoyed on its own or accompanied by a side of rice.
Notes
To make it vegetarian, substitute chicken broth with vegetable stock and chicken with your favorite veggies or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai