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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 35 min
Prep:: 25 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Thai Dumpling Soup
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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