- Dairy free
- Lactose free
- Nut free
- Peanut free
- Low fat per serve
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
For a quick and tasty bowl, try this prawn dumpling soup. The combination of fresh veggies, chewy dumplings and umami-rich broth hits the spot every time.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 1 tsp olive oil
- 2 garlic cloves, finely chopped
- 4cm-piece ginger, peeled, halved, cut into short matchsticks
- 4 cups (1L) salt-reduced chicken stock
- 1 tbs soy sauce
- 1 tsp sesame oil
- 630g pkt Mr Chen’s Ginger Prawn Dumplings
- 300g Coles Asia Thin Egg Noodles
- 1 bunch pak choy, quartered
- 3 spring onions, thinly sliced
- Sesame oil, extra, to drizzle
- Toasted sesame seeds, to serve
- Sliced red chilli, to serve (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat olive oil in a large saucepan or stockpot over medium heat. Add garlic and ginger. Cook, stirring, for 1 min or until aromatic. Add stock, soy sauce, sesame oil and 4 cups (1L) water. Bring to a simmer over medium-high heat. Add the dumplings and cook for 8 mins or until heated through. Use a slotted spoon to transfer dumplings to a plate.
Step 2
Return the stock mixture to a simmer. Add the noodles and cook for 3 mins, adding the pak choy and spring onion for the last 1 min of cooking.
Step 3
Divide stock mixture and dumplings among serving bowls. Drizzle with a little extra sesame oil. Sprinkle with sesame seeds and chilli, if using.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Whether you want to get ahead or store leftovers, the stock mixture (minus the dumplings, noodles and veggies) will keep in an airtight container in the fridge for up to 3 days.
Prawn dumpling soup
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 1 tsp olive oil
- 2 garlic cloves, finely chopped
- 4cm-piece ginger, peeled, halved, cut into short matchsticks
- 4 cups (1L) salt-reduced chicken stock
- 1 tbs soy sauce
- 1 tsp sesame oil
- 630g pkt Mr Chen’s Ginger Prawn Dumplings
- 300g Coles Asia Thin Egg Noodles
- 1 bunch pak choy, quartered
- 3 spring onions, thinly sliced
- Sesame oil, extra, to drizzle
- Toasted sesame seeds, to serve
- Sliced red chilli, to serve (optional)
Description
For a quick and tasty bowl, try this prawn dumpling soup. The combination of fresh veggies, chewy dumplings and umami-rich broth hits the spot every time.
Method
Step 1
Heat olive oil in a large saucepan or stockpot over medium heat. Add garlic and ginger. Cook, stirring, for 1 min or until aromatic. Add stock, soy sauce, sesame oil and 4 cups (1L) water. Bring to a simmer over medium-high heat. Add the dumplings and cook for 8 mins or until heated through. Use a slotted spoon to transfer dumplings to a plate.
Step 2
Return the stock mixture to a simmer. Add the noodles and cook for 3 mins, adding the pak choy and spring onion for the last 1 min of cooking.
Step 3
Divide stock mixture and dumplings among serving bowls. Drizzle with a little extra sesame oil. Sprinkle with sesame seeds and chilli, if using.