A warming bowl of Yellow Thai Curry Dumpling Soup packed with noodles, veggies and soft-boiled eggs. Ready in under 30 minutes, it’s fragrant, creamy and full of flavour.
Ingredients
2 tbsp vegetable oil
1 onion, cut into thin wedges
3cm piece ginger, peeled, grated
¼ cup Thai yellow curry paste
1 litre chicken stock
400ml can coconut milk
2 x 280g packets (16) frozen pork dumplings
150g dry thin egg noodles (see tips)
150g beans, trimmed, thickly sliced diagonally
6 small baby bok choy, halved or quartered lengthways
2 tbsp lime juice, extra wedges, to serve
2 tbsp fish sauce
4 soft boiled eggs
150g bean sprouts
Thai basil leaves, crispy chilli oil, and lime wedges, to serve
Method
Heat oil in a large saucepan over medium heat. Add onion, cook, stirring for 5 minutes until soft. Add curry paste and ginger. Cook, stirring, for 1 minute until aromatic.
Add stock and coconut milk and stir until well combined. Bring to a simmer. Add frozen dumplings. Bring back to a simmer and cook for 5 minutes until dumplings are cooked through.
Meanwhile, cook noodles in a separate pan of boiling water for 1-2 minutes until tender, drain.
Add bok choy and beans to soup and simmer for 2 minutes until tender. Stir lime juice and fish sauce, into soup.
Divide noodles among serving bowls. Ladle over soup and dumplings. Halve the eggs and place on top of soup. Top with bean sprouts and basil. Spoon over chilli oil. Serve with soy and extra lime wedges.
Tips & Hints
Find thin dry noodles at Asian grocers or in the Asian section of supermarkets. Cook according to packet directions.
Use any green leafy vegetable such as baby spinach, baby choy sum or pak choy. Substitute Thai basil with coriander if preferred.
If your coconut milk is thick, whisk with water until a smooth pourable consistency.
You can use any flavoured frozen dumpling you like.
