Pair frozen dumplings or pot stickers with a curry and coconut infused broth, plus a colorful mix of veggies, for a speedy, satisfying supper.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
Added a whole can of coconut milk, and about 5 cups of chocken stock, no water, I also added about 3 tbls of curry, and about 4 tbls of fish sauce…. sooo soo lovely!!
I loved this recipe. I used frozen dumplings. Carrots instead of peppers. I will be making this again!
This was so good. I air-fried Feel Good Brand brand chicken potstickers and added wonton chips as well as Siracha, fresh cilantro and Hoisin sauce. So super yum.
I rarely review recipes but this one has hit all of the marks for an amazing recipe. It can be modified to be vegan easily. It is super quick to make. Want more vegetables? Easy fix. Don’t have shiitake mushrooms? No worries. Other mushrooms have less umami flavor but still work. Modifications can be fun. I look forward to using red curry paste as opposed to curry powder. I also love fish sauce, so I always add more at the end. This can truly be modified to anyone’s preference. That’s the hallmark of a great recipe in my book.
Coming back to this again. All ages of the family like it!
Wow. Almost no words. This soup was such a hit at our International dinner that it was rated the best. I put green curry paste instead of powder, didn’t have shiitake but used the large regular mushrooms. Other than that, no other changes. This is going to stay my “secret recipe” for sure. Five stars.
This recipe is really delicious! The only substitution I made was using pea pods instead of green beans. I will definitely make this recipe again and again.
The broth was salty w the fish sauce but also tasted bland. Liked the idea of adding dumplings in lieu of noodles though. Also liked added the celery for texture.
This is a great easy dish for weeknight meal. Took less then 30 minutes to make. And ooooh so yummy! It’s a keeper!
Easy and delicious!