20 Minute Hidden Veggie Chicken Dumpling Soup
Creamy, spicy, and secretly has vegetables and protein too. Great for cold fall and winter nights!
Servings: 4
Calories: 415kcal
Ingredients
- 6 cups chicken or bone broth
- 1 can (14 ounce) unsweetened coconut milk
- 1/3 cup tamari or soy sauce
- 2 tablespoons creamy peanut butter
- 1/4 cup Thai red curry paste
- 1/2 cup canned pumpkin puree
- 1 inch fresh ginger, sliced
- 2 cups fresh or frozen spinach
- 20-30 frozen chicken or pork dumplings
- chopped cilantro/green onion, for serving
- toasted sesame, seeds for serving
Instructions
- 1. In a large pot, combine the broth, coconut milk, tamari/soy sauce, peanut butter, curry paste, pumpkin, and ginger. Set over medium-high heat and bring to a simmer, stirring until smooth. Simmer 5-10 minutes. 2. Mix in the spinach and bring the soup to a boil over high heat. Stir in the dumplings, cooking only until they float, 2-4 minutes.3. Ladle the dumplings and broth into bowls and top with cilantro, green onion, and sesame seeds. Enjoy!
Video
Nutrition
Calories: 415kcal
