The Kitchn: Souped-up dumplings go from freezer to table in a flash
Frozen dumplings are one of my freezer secret weapons. They can be a hearty snack, a quick appetizer when friends drop by, or even the star of a dinner stir-fry. Whether they're little Japanese gyoza or Chinese pot stickers, all are welcome freezer staples to me. Now how about giving them the soup treatment? This sour-spicy soup, inspired by Thai tom kha gai soup, combines broth with creamy coconut milk, lots of ginger and lime zest for zing, pepper flakes for spiciness, frozen dumplings, and veggies for a soup hearty enough to be a full meal when that wonton soup craving hits. Oh, and it comes together in just about 15 minutes!
Instead of using lemongrass and tiny Thai chiles, which can be harder to find, lots of freshly grated lime zest and red pepper flakes help infuse store-bought chicken broth with flavor. Lime juice is added at the end to add the signature sour note.
Snow peas add color and crunch, but you can use sugar snaps or even green beans instead. Mushrooms are also delicious when they've simmered and soaked up the broth, and the dumplings are cooked right in the broth too so that they're more flavorful and you don't have to dirty another pot. Keep this soup up your sleeve for those harried nights. It's as good as any takeout soup you can pick up at your neighborhood Thai or Chinese restaurant.
Last Minute Spicy Coconut Wonton Soup
Serves 6; makes almost 3 quarts
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
...continued
