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
  • 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, 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.