This soup is pretty simple to make. Basically the whole time is spent chopping veggies. It turned out really well, but my only complaint is (and Toby mentioned this too) the celery was too crunchy and tasted too much like celery. Does that make sense? I only like celery in soup when it’s totally soft. So I think that next time I will cook the celery basically to death first. Liam really liked the dumplings and he said this soup was one of “his favorite things ever.”
Thai Dumpling Soup
(Food Network magazine, Nov. 2011)
total time: 30 min.
1 tablespoon vegetable oil
3 stalks celery, sliced
4 ounces shiitake mushrooms, sliced
1 tablespoon curry powder
4 cups low-sodium chicken broth (I used vegetarian chicken broth)
1 cup coconut milk (I used lite coconut milk)
1 tablespoon fish sauce, plus more to taste (I threw in a little soy sauce instead)
4 ounces green beans, roughly chopped
1 red bell pepper, chopped
1 pound frozen Asian-style dumplings or pot stickers
Juice of 1 lime, plus lime wedges for serving
Sliced scallions, for topping
Heat the vegetable oil in a large pot over medium-high heat. Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes. Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer.
Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes. Add the dumplings and cook until tender, about 4 minutes. Stir in the lime juice. Season the soup with salt and add more fish sauce to taste, if desired. Top with sliced scallions and serve with lime wedges.