Tom Yum Soup with Soup Dumplings

So I know you might be asking, why am I making soup to put my soup dumplings in when they already have soup in them? I know, I know it might sound crazy but I promise you this is an elite way to devour a bag of soup dumplings. Alternatively, you can use your favorite frozen or fresh dumplings! This soup has an incredibly rich, deep flavor with a touch of spice. And the toppings are endless; so are the veggies you can put in the broth. I feel like this is the best “clean out the fridge” soup.

Serves: 4

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Total Time: 35 Minutes

To Make:

1. Start by heating a large pot over medium heat – I used a Dutch oven to give me more space.
2. Once heated, drizzle in about a tbsp of olive oil and add in the sliced yellow onions. Cook for about 10 minutes, stirring occasionally, for about 10 minutes until softened.
3. Next, add in the minced garlic, minced ginger, and Tom yum paste and stir constantly to combine and cook for 2 minutes until fragrant.
4. Next, add in the coconut milk, chicken stock, dark soy sauce, rice vinegar, and lime juice and stir to combine. Cover and bring to a simmer and allow to cook for about 15 minutes to make sure all the ingredients are incorporated.
5. After the soup has simmered for a bit, remove the lid and add in the spinach, bok choy, and green onions and cook for 5 minutes.
6. Lastly, reduce the heat to low and add in the frozen soup dumplings. Cover and cook for another 8-10 minutes until the soup dumplings are cooked through. You will want to remove the lid to stir occasionally to prevent the dumplings from sticking. Remove from the heat and it is time to serve up!
7. Grab your favorite bowl and add in a heaping ladle or two of soup, making sure to get 4-5 soup dumplings per bowl. Top the soup with your favorite toppings – I went with my favorite chili oil, finely diced green onions, sesame seeds, fried garlic and fried onions.