- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 400
- Total Fat
- 26 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 50 milligrams
- Sodium
- 914 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 5 grams
- Protein
- 18 grams
Ingredients
1 tablespoon vegetable oil
3 stalks celery, sliced
4 ounces shiitake mushrooms, sliced
1 tablespoon curry powder
4 cups low-sodium chicken broth
1 cup coconut milk
1 tablespoon fish sauce, plus more to taste
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
Kosher salt
Sliced scallions, for topping
Directions
- 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.
