Thai Coconut Dumpling Soup
Delicious dumplings and nutritious vegetables make this a dish that will appeal to the whole family.
Mark Stower, Director of Food and Service
- Preparation time: 25 mins
- Cooking time: 25 mins
- Serves: 6
Mix the chicken mince with half the spring onions, half the garlic and ¼ teaspoon of the chilli. Season with salt and pepper and divide between the wrappers to make dumplings. (Or you can make small meatballs with the mince mixture and roast in the oven at 170°C for 10 minutes.)
Take the chopped onion and place it in a large saucepan with a little oil. Add the remaining chilli and garlic, coconut milk and chicken stock.
Bring to the boil.
Add the Thai green curry paste and bring back to the boil. Simmer for 15 minutes and add the chopped coriander at the end. Reserve soup for later.
Finely slice the carrot into ribbons and cut the broccoli into pieces. Cook the carrots and broccoli together in boiling water for 4 minutes. Add the noodles and cook for a further 1 minute. Drain and place equal amounts into 6 soup bowls.
Place the dumplings in a steamer for 2 minutes and then place two on top of the noodles in each bowl (or if you’ve made meatballs, place equal amounts over the noodles).
Pour an equal amount of the soup over each bowl of dumplings and noodles, garnish with the remaining spring onions and serve.
This is a spicy and nutritious soup with chicken and vegetables.
You could try using half-fat coconut milk to reduce the amount of fat in the dish.
Dr Juliet Gray, Company Nutritionist