Asian dumpling soup


5 mins


15 mins


20 mins


6-8 Servings


This light and fragrant soup is sure to become a staple.

  • 300g frozen dumplings of your choice (or make your own – try pork or vegetarian)
  • 1L thai soup stock – try ready made from Campbell’s or make your own!)
  • 1 bunch bok choy (ideally 3-4 bok choy or pak choys)
  • 1 cup green beans (we use frozen, already chopped)
  • 1 large brown onion
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1/2 tsp of chilli (more if you like it hot!)
  • 1 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 L water, boiled
  • 250g flat rice noodles
  • Coriander, spring onion, chilli and/or sesame seeds to serve (optional, only if you like!)


  1. Fill and boil the kettle.
  2. Heat sesame oil in a large saucepan over high heat. Cook onion until transparent.  Add garlic, ginger and chilli.
  3. Add stock to the pot, bring to boil then add frozen dumplings. Let simmer for 5-8 minutes until dumplings are cooked through.
  4. Meanwhile, chop the bok choy and beans to your liking.
  5. Add vegetables, noodles, soy sauce and lime juice to the pot. Reduce to a simmer and add additional boiled water as needed to get the ratios and flavour right.
  6. After about 1 min the veg should be cooked and you’re ready to go!
  7. Add coriander, chilli and sesame seeds just before serving.