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Chicken Dumpling Coconut Soup Recipe

Name: Chicken Dumpling Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp Olive Oil; 1 Tbsp Ginger, minced; 1 Red Chilli, finely chopped; 1 Tbsp Lemongrass, minced; 200 g Sugar Snap Peas, trimmed; 400 ml Chicken Broth; 400 ml Coconut Milk; 2 Tbsp Soy Sauce; 200 g Button Mushrooms, sliced; 1 Lime, juiced; 1 handful Fresh Basil Leaves; 12 Chicken Dumplings, frozen; Salt, to taste

Stashcook

This is a warm, creamy soup with chicken dumplings, coconut, and veggies. It's a little spicy and very yummy. You cook it all in one pot. It's good for dinner and makes you feel cozy.

Ingredients

1 Tbsp Olive Oil

1 Tbsp Ginger, minced

1 Red Chilli, finely chopped

1 Tbsp Lemongrass, minced

200 g Sugar Snap Peas, trimmed

400 ml Chicken Broth

400 ml Coconut Milk

2 Tbsp Soy Sauce

200 g Button Mushrooms, sliced

1 Lime, juiced

1 handful Fresh Basil Leaves

12 Chicken Dumplings, frozen

Salt, to taste

Method

Heat 1 Tbsp of olive oil in a large pot over medium heat.

Add 1 Tbsp of minced ginger and 1 finely chopped red chilli to the pot. Cook for 1 minute until fragrant.

Stir in 1 Tbsp of minced lemongrass and cook for another 30 seconds.

Pour in 400 ml of chicken broth and 400 ml of coconut milk to the pot, then add 2 Tbsp of soy sauce. Bring the mixture to a simmer.

Add 200 g of sliced button mushrooms to the pot and cook for 5 minutes.

Add 200 g of trimmed sugar snap peas and 12 frozen chicken dumplings to the pot. Simmer for 5 more minutes, or until the dumplings are cooked through.

Stir in the juice of 1 lime and a handful of fresh basil leaves. Season with salt to taste.

Serve the soup hot, garnished with additional basil leaves if desired.

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