In a large sauce pot on medium-high heat, add oil and chicken. Sauté for about 5 minutes or until chicken reaches an internal temperature of 165°F (74°C).
Many cultures around the world have a variation of dumpling soup. This version gets its flavour from the curry paste and rice vinegar.
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Ingredients
In a large sauce pot on medium-high heat, add oil and chicken. Sauté for about 5 minutes or until chicken reaches an internal temperature of 165°F (74°C).
Add onions and cook for 2 minutes. Add remaining vegetables and cook for 2 minutes.
Add rice flour and mix well. Add curry paste, rice vinegar and chicken stock; bring to boil. Reduce heat to a simmer.
Drop dumplings into soup and cook for about 4-5 minutes before serving.
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