Coconut-Red Curry Dumpling Soup
Prep: 15 minutes
Cook: 27 minutes • Serves: 4
1 medium Our Family® Carrot, chopped
1 medium yellow onion, halved and chopped
3 tablespoons Thai red curry paste
1-1/2 teaspoons Our Family® Minced Garlic in Water
1/2 teaspoon refrigerated ginger stir in purée
1 container (32 ounces) low-sodium vegetable broth
1 can (13.66 fluid ounces) unsweetened lite coconut milk
16 frozen chicken or pork dumplings
2 cups packed chopped baby bok choy
2 tablespoons fresh lime juice
Chopped fresh cilantro for garnish (optional)
1.In large saucepot, heat oil over medium-high heat. Add carrot and onion; cook 5 minutes or until tender-crisp, stirring occasionally. Add curry paste, garlic and ginger purée; cook 1 minute or until fragrant, stirring occasionally. Stir in broth and coconut milk; heat to a simmer. Reduce heat to medium-low; simmer 15 minutes. Add dumplings; cook 4 minutes, carefully stirring occasionally. Add bok choy and lime juice; cook 2 minutes or until bok choy is wilted and dumplings are heated through and internal temperature of dumplings reaches 165°, gently stirring occasionally. Makes about 10 cups soup.
2.Serve soup garnished with cilantro, if desired.
Approximate nutritional values per serving (2-1/2 cups soup):
294 Calories, 13g Fat, 8g Saturated Fat, 15mg Cholesterol, 686mg Sodium,
32g Carbohydrates, 2g Fiber, 7g Sugars, 1g Added Sugars, 10g Protein
Chef Tip
To cook dumplings in a skillet for a crunchy texture, place dumplings, flat side down, in large covered skillet. Add 2/3 cup water and 1-1/2 tablespoons coconut oil and heat to a boil over high heat. Reduce heat to medium, and cook 8 minutes or until liquid is absorbed and bottom of dumplings are crisp, and internal temperature reaches 165°. Add the dumplings to the soup mixture at the end of step 1.
