The Pioneer Woman Tasty Kitchen
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Asian Dumpling Soup with Vegetables

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Level: Easy

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Description

Tasty and healthy soup, loaded with veggies.

Ingredients

  • 1 box (32 Oz. Size) Asian-flavored Chicken Broth
  • 2 whole Carrots, Peeled And Sliced Thinly On The Diagonal
  • 1 bag Frozen Chinese Or Thai Dumplings (such As Pork, Chicken, Shrimp, Veggie, Etc.)
  • ⅓ cups Mushrooms, Sliced Thinly
  • 1 whole Scallion, Chopped
  • ½ cups Fresh Spinach Leaves

Preparation

*Broth can be found next to the stocks and broths on the soup aisle or on the ethnic foods aisle of the grocery store. I use a coconut curry broth.

Pour the broth into a pot and bring to a gentle boil over medium high heat. Add the carrots. Reduce heat and simmer for 2-3 minutes. Add the dumplings and mushrooms and simmer for about 8 minutes. (Do not cook the dumplings at a rapid boil or they will break open.) Add the scallion and spinach leaves and continue to simmer for about two minutes longer, or until the dumplings are heated through and the vegetables are tender enough.

Enjoy!

2 Comments

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2ndlovessweeter on 7.20.2010

Just made this tonight and it is excellent! I used plain chicken broth (my family is a little spice averse) and it still turned out well.

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lsmswits on 2.16.2010

My entire family (which includes two teenagers and a preteen) loved this soup! I forgot to add the spinach at the end, and I’m sure that would only have made it better. I’ll definitely do so next time.

I could not find the Asian chicken broth during my quick run to one of the local supermarkets. So, I improvised by adding about 1/3 cup of coconut milk, some soy sauce, and a 1/2 tablespoon of vindaloo powder to regular chicken broth. It worked very well, and I’d consider adding the vindaloo powder for a bit of spice even if I could find the Asian-flavored broth.

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