Recipe: Last-Minute Spicy Coconut Wonton Soup

Recipe: Last-Minute Spicy Coconut Wonton Soup

from thekitchn.com
1 almost 3 quartsServes 6

Ingredients

  • 6 cups (48 ounces) low-sodium chicken broth
  • 5 (1/4-inch-thick) slices fresh ginger, smashed
  • 1 teaspoon finely grated lime zest (from 1 medium lime)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1 (13- to 14-ounce) can coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon granulated sugar
  • 12 ounces frozen Asian dumplings, such as wontons, potstickers, or gyoza
  • 8 ounces cremini mushrooms, sliced 1/2 inch
  • 4 ounces snow peas
  • 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
  • Coarely chopped fresh cilantro, for garnish (optional)

Directions

  1. 1

    Place the broth, ginger, zest, salt, and pepper flakes in a 4-quart or larger saucepan or pot over medium heat and bring to a boil. Cover and simmer for 5 minutes for the flavors to infuse.

  2. 2

    Add the coconut milk, fish sauce, and sugar, and bring back to a simmer uncovered. Add the dumplings, mushrooms, and snow peas, and simmer, stirring occasionally, until the dumplings are cooked through according to package directions.

  3. 3

    Remove from the heat and stir in the lime juice. Taste and season with more salt, fish sauce, pepper flakes, or lime juice as needed. Serve immediately, garnished with cilantro if desired.