20 minute thai coconut dumpling soup

Summary

Is there anything better than a delicious soup that can be made in 20 minutes flat?! i think not! my thai coconut dumpling soup is perfect for a quick, cozy dinner! it’s basically deconstructed pork dumplings simmering in a rich, savory broth topped with vibrant edamame and bok choy and finished off with a drizzle of chili crunch for that added heat. it’s seriously one of my go-to dinners on busy weeknights. skip the chili crunch, and even my toddlers gobble it right up!

Step by Step

Step 1

Heat a Dutch oven over medium heat and add the sesame oil.

Step 2

Add the diced onion and saute for 3 to 4 minutes. Add the garlic and ground pork. Break up and cook for another 2 minutes.

Step 3

Add the curry paste and grated ginger and cook for 1 minute.

Step 4

Next, add the beef broth and coconut milk and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

Step 5

Add the edamame, bok choy, and wonton wrappers, and cook for an additional 5 minutes.

Step 6

Serve topped with a drizzle of chili crunch.

Tips and Warnings

6 oz. of your favorite noodles can be added in place of the wonton wrappers.
*Drop the wonton wrappers into the broth one at a time to avoid them sticking together when simmering.
Make this less spicy by skipping the chili crunch.

Ingredient

Sesame oil

29.57 ml 1.03 fl. ozs
Beef broth

1419.53 ml 49.68 fl. ozs
Baby bok choy

3 3
White onion

0.25 0.25
Coconut milk

236.59 ml 8.28 fl. ozs
Chili crunch

29.57 ml 1.03 fl. ozs
Grated ginger

4.93 ml 0.17 fl. ozs
Ground pork

0.45 kg 0.99 lbs
Edamame

8 oz 226.8 g
Garlic

2 cloves 2 pcs
Red curry paste

3 tablespoons 44.36 ml
Wonton wrappers*

20 20

Amount Per Serving
	Calories	507 kcal
	Carbohydrates	25 g
	Protein	22 g
	Fat	35 g
	Fiber	3 g
	Sugar	3 g

View nutrition facts

Related Recipe