Take your soup game to the next level with this super simple Thai-infused short and long soup recipe.
Ingredients
Method
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.
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.
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.
Garnish soup with extra spring onions.
TIP: 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.
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