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Thai Dumpling Soup

  • Servings: 4
  • Difficulty: easy
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Thai Dumpling Soup.

Ingredients

  • Ground Chorizo

  • 2 tbsp olive oil

  • 1 tbsp low sodium soy sauce

  • 1 tbsp fish sauce

  • 1 tsp toasted sesame oil

  • 3 tbsp Thai red curry paste

  • 1 tsp brown sugar

  • 1 tsp lime juice

  • 1 can (14 oz/400 ml) unsweetened coconut milk

  • 4 cups chicken broth (I used Better Than Bullion and 4 cups of Water)

  • 3 garlic cloves minced (I used jarred minced garlic)

  • 1 tbsp minced ginger

  • 1 medium yellow onion (chopped)

  • 1 cup baby bella mushrooms (chopped)

  • 1 cup baby spinach

  • 2 scallions (sliced)

  • Bibigo Chicken & Vegetable Mini Wontons

  • Chili crisp

  • Cilantro

Directions

  1. Use a large soup pot to heat the olive oil over medium heat. Then add the garlic and onion and stir until garlic is fragrant and onion is softened.

  2. Next add the mushrooms, then the ginger and white part of the scallions.

  3. Stirring frequently, add the Thai red curry paste, soy sauce, fish sauce, sesame oil, brown sugar, lime juice, chili oil/crisp, and coconut milk.

  4. Add the chicken broth. Increase the heat and bring the soup to a low boil, and add the dumplings and cook according to dumpling packaging.

  5. Turn the heat to low and add the spinach.

  6. Top the soup with remaning parts of scallions and and cilantro.