Red Curry Dumpling Soup
Tastes like a big warm hug with the perfect amount of spice for when it's chilly outside. No dumplings on hand? Swap for your favourite kind of noodle variety.
1 L Stock of Choice (we used chicken)
1 L Water
Frozen Dumplings (we used Har Gow)
1 Head Bok Choy
2-3 Tbsp Red Curry Paste
400ml Coconut Milk
Prep your vegetables and place in your shallow dutch oven
Stir-fry with some oil for 1-2 minutes and add your red curry paste and coconut milk
Simmer and when it comes to a boil, place your frozen dumplings into the soup mixture
Ready once dumplings are cooked. Finish with a sprinkling of spring onions and sliced chilli if you’re after some added spice!