Soups & ChilisMain Meals06.12.2026

Thai Chicken Dumpling Soup

Name: Thai Chicken Dumpling Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 15 frozen chicken + veggie potstickers/dumplings; avocado oil spray; 2 cup chicken bone broth; 1 cup light coconut milk; 1 tbsp minced garlic; 2 tsp red Thai curry paste; 2 tbsp low-sodium soy sauce; 1 tsp honey; 3 large eggs; 1/2 cup edamame, steamed; 1/2 cup sweetcorn, steamed; chili crisp oil; green onions, sliced; sesame seeds

Prep Time: 5 min

Total Time: 25 min

Serves 3

Crispy potstickers swim in a creamy Thai-spiced coconut broth, topped with jammy soft-boiled eggs, edamame, sweetcorn, and chili crisp.

Ingredients

15 frozen chicken + veggie potstickers/dumplings

avocado oil spray

2 cup chicken bone broth

1 cup light coconut milk

1 tbsp minced garlic

2 tsp red Thai curry paste

2 tbsp low-sodium soy sauce

1 tsp honey

3 large eggs

½ cup edamame (steamed)

½ cup sweetcorn (steamed)

chili crisp oil

green onions (sliced)

sesame seeds

Instructions

Heat a large pan over medium heat and spray with oil. Start boiling a small pot of water to boil the eggs.

Microwave the dumplings on a plate for 1-1:30 minutes, until mostly defrosted.

Once the pot of water is boiling, carefully place the eggs in one at a time. Set a timer for 7 minutes. When they're done, remove from the pot and submerge in an ice bath.

Plate the dumplings flat side down in the pan and allow one side to crisp up for 3-4 minutes.

Add the minced garlic and curry paste and let it cook for about 1 minute, until fragrant.

Pour in the bone broth, coconut milk, soy sauce, and honey. Stir, cover with a lid, and bring the soup to a simmer. After 3-4 minutes, mix again to make sure the curry paste is completely dissolved.

Plate the dumplings then pour the broth around them. Top with the steamed corn and edamame, soft-boiled egg, chili crisp oil, sesame seeds, and sliced green onions.