-Minute Tom Yum Dumpling Soup
-Minute Tom Yum Dumpling Soup
Ingredients
For the Soup Base
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced or paste
- 2 kaffir lime leaves, torn
- 3 tablespoons red Tom Yum paste
- 4 cups chicken broth
For the Soup
- 1/2 white onion, sliced
- 12 frozen pork dumplings
- 1 cup button mushrooms, quartered
- 3 cups bok choy, roughly chopped
- 1 cup cherry tomatoes, halved or quartered
- 12 small white fish balls
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chili oil, for serving, as needed
Instructions
- 1
Heat a large pot or Dutch oven over medium heat. Add a small amount of oil (if not using broth with fat) and sauté the minced garlic and ginger for 1 minute until fragrant.
⏱️ 2 min
- 2
Add the torn kaffir lime leaves and red Tom Yum paste to the pot. Stir constantly for 30 seconds to bloom the paste and combine with the aromatics.
⏱️ 1 min
- 3
Pour in the chicken broth and bring the mixture to a gentle simmer, stirring to fully dissolve the Tom Yum paste.
⏱️ 3 min
- 4
Add the sliced white onion, frozen pork dumplings, and quartered button mushrooms to the simmering broth. Cook for 5-7 minutes, or until the dumplings are mostly cooked through.
⏱️ 7 min
- 5
Stir in the roughly chopped bok choy, halved cherry tomatoes, and small white fish balls. Continue to simmer for another 3-5 minutes, or until the bok choy is tender-crisp and the fish balls are heated through.
⏱️ 5 min
- 6
Ladle the hot soup into individual bowls. Garnish generously with fresh chopped cilantro and a drizzle of chili oil or chili crisp, as desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
-Minute Tom Yum Dumpling Soup
Ingredients
For the Soup Base
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced or paste
- 2 kaffir lime leaves, torn
- 3 tablespoons red Tom Yum paste
- 4 cups chicken broth
For the Soup
- 1/2 white onion, sliced
- 12 frozen pork dumplings
- 1 cup button mushrooms, quartered
- 3 cups bok choy, roughly chopped
- 1 cup cherry tomatoes, halved or quartered
- 12 small white fish balls
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chili oil, for serving, as needed
Instructions
- 1
Heat a large pot or Dutch oven over medium heat. Add a small amount of oil (if not using broth with fat) and sauté the minced garlic and ginger for 1 minute until fragrant.
⏱️ 2 min - 2
Add the torn kaffir lime leaves and red Tom Yum paste to the pot. Stir constantly for 30 seconds to bloom the paste and combine with the aromatics.
⏱️ 1 min - 3
Pour in the chicken broth and bring the mixture to a gentle simmer, stirring to fully dissolve the Tom Yum paste.
⏱️ 3 min - 4
Add the sliced white onion, frozen pork dumplings, and quartered button mushrooms to the simmering broth. Cook for 5-7 minutes, or until the dumplings are mostly cooked through.
⏱️ 7 min - 5
Stir in the roughly chopped bok choy, halved cherry tomatoes, and small white fish balls. Continue to simmer for another 3-5 minutes, or until the bok choy is tender-crisp and the fish balls are heated through.
⏱️ 5 min - 6
Ladle the hot soup into individual bowls. Garnish generously with fresh chopped cilantro and a drizzle of chili oil or chili crisp, as desired. Serve immediately.
⏱️ 2 min