Name: Yellow Thai Curry Dumpling Soup
Prep time: 20 min
Cook time: 20 min
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

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

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.

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.

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.

Nutrition Information

Per adult serving (855g)

Energy: 3365kJ

Calories: 804kcal

Protein: 30g

Fat Total: 44g

Fat Saturated: 20g

Carbs: 68g

Sugars: 10g

Fibre: 11g

Sodium: 2850mg

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Nutrition Information

Feedback and Reviews

Follow Australian Eggs for more recipes

See the entire Australian Eggs recipe collection

Tips & Hints:

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Nutrition Information

More Soups Recipes

Follow Australian Eggs for more recipes

See the entire Australian Eggs recipe collection

Tips & Hints: