Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1/2 bunch coriander
- 1tablespoons Woolworths vegetable oil
- 1/2 cup Thai red curry paste
- 3 green spring onions, thinly sliced diagonally
- 2 cups salt-reduced chicken stock
- 400milliliter full-fat coconut milk
- 450grams frozen prawn gyoza
- 1 bunch bok choy, halved
- 2tablespoons fried shallots
Description
A delightful combination of coconut milk, curry spice and tender dumplings, this soul-warming soup is a journey for your tastebuds and a feast for the eyes.
Instruction tip
Budget tip:You can swap the liquid stock for 1 large salt-reduced chicken stock cube.
Method
Step 1 of 3
Pick coriander leaves and reserve. Finely chop stems and roots. Heat oil in a large saucepan over medium-high heat. Add chopped coriander, paste and green part of onion. Cook, stirring for 30 seconds, or until fragrant.
Step 2 of 3
Add stock, 2 cups water and half of the coconut milk. Bring to the boil. Add dumplings. Simmer for a further 8 minutes, adding bok choy in the last 2 minutes of cooking, or until dumplings are cooked. Stir in remaining coconut milk and cook for a further 1 minute or until heated through. Remove from heat.
Step 3 of 3
Divide soup among bowls. Scatter with reserved coriander, remaining onion and fried shallots.
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