Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 3 stalks celery, sliced

  3. 4 ounces shiitake mushrooms , sliced

  4. 1 tablespoon curry powder

  5. 4 cups low-sodium chicken broth

  6. 1 cup coconut milk

  7. 1 tablespoon fish sauce , plus more to taste

  8. 4 ounces green beans, roughly chopped

  9. 1 red bell pepper , chopped

  10. 1 pound frozen Asian-style dumplings or pot stickers

  11. Juice of 1 lime, plus lime wedges for serving

  12. Kosher salt

  13. Sliced scallions , for topping

Instructions Jump to Ingredients ↑

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the celery, mushrooms and curry powder; cook, stirring, until the curry powder is toasted, 1 to 2 minutes. Add the chicken broth, coconut milk, 1 tablespoon fish sauce and 1 cup water and bring to a simmer.

  2. Add the green beans and bell pepper to the pot, reduce the heat to medium low and simmer until the vegetables are crisp-tender, about 3 minutes. Add the dumplings and cook until tender, about 4 minutes. Stir in the lime juice. Season the soup with salt and add more fish sauce to taste, if desired. Top with sliced scallions and serve with lime wedges.

  3. Per serving: Calories 400; Fat 26 g (Saturated 15 g); Cholesterol 50 mg; Sodium 914 mg; Carbohydrate 28 g; Fiber 5 g; Protein 18 g Photograph by Antonis Achilleos


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