Spicy Thai-Style Short and Long Soup
Omit chilli flavouring sachets for a milder flavour. We allowed four dumplings for each serve. There are many varieties available from the freezer section of supermarkets.
Ingredients
1 bunch baby bok choy, trimmed
1 litre carton (4 cups) Thai stock base
2 x 80g packets hot and spicy instant noodles
2 x 300g packets frozen prawn and lemongrass dumplings
200g button mushrooms, halved
1 green spring onion, thinly sliced, plus extra to garnish
Method
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Rinse bok choy under cold water. Drain well. Pat dry with absorbent kitchen paper. Keeping stems and leaves separated, cut stems crossways into 1cm slices. Coarsely chop leaves.
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Place stock base and 3 cups water in a stockpot over a high heat. Add flavour sachets from noodle packets to stockpot. Bring to boil.
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Add dumplings. Return to boil. Gently boil for 5 minutes. Add noodles, mushrooms and bok choy stems. Gently boil for a further 2 minutes, or until dumplings are cooked through and noodles are tender. Remove from heat. Stir in bok choy leaves and onions.
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Garnish soup with extra spring onions.
