Time: 35 min.
Complexity: easily
Servings: 4

Thai dumpling soup - detailed recipe.

Ingredients:

• 1 tbsp. vegetable oil
• 3 stalks celery, sliced
• 120 g shiitake mushrooms, sliced
• 1 tbsp. curry powder
• 4 cups lightly salted chicken broth
• 1 cup coconut milk
• 1 tbsp fish sauce
• 120 g green beans, coarsely chopped
• 1 red bell pepper, cut into strips
• 450 g frozen Chinese meat dumplings or pelmeni
• Juice of 1 lime
• 1 lime, cut into half rings
• 4 green onions, sliced ​​diagonally
• Coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

coconut milk, fish sauce, green beans, sweet pepper, lime juice, lime, celery, mushrooms, shiitake mushrooms, green onions, curry, Chinese dumplings, dumplings

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Preparation:

Step 1
• Heat vegetable oil in a saucepan over high heat. Add celery, mushrooms, and curry powder and cook, stirring, for 1–2 minutes. Pour in the chicken broth, coconut milk, fish sauce, and 1 cup of water and bring to a boil.
Step 2
• Add green beans and bell pepper to the soup, reduce heat to medium, and simmer for about 3 minutes. Add the dumplings and cook until tender and just float to the surface, about 4 minutes. Add lime juice, salt, and fish sauce to taste. Serve the soup with sliced ​​lime and garnish with green onions.

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