After realising the Itsu supermarket frozen chicken gyoza were only 155cals or 5 points for 5, I wanted to get them into a recipe as soon as possible and since we are firmly into autumn, I knew a soup would be just the thing.
The result was delicious! I’ve made this a few times and served both this with and without noodles so have listed the points/calories for both below. If you don’t like peanut butter, just leave it out.
Thai Dumpling Soup
WW POINTS AND NUTRITIONAL INFORMATION
Serves 4
With noodles – 15 points or 496 cals, 18.3g fat, 19g protein, 65.9g carbs per serving
Without noodles – 12 points or 359 cals, 7.7g fat, 14.6g protein, 37.8g carbs per serving
INGREDIENTS
- 1 tsp sesame oil
- 1 white onion, peeled and sliced
- 1 cube each of frozen garlic and ginger (or 1 tbsp each of the equivalent paste)
- 3 tbsp Thai red curry paste
- 1 tbsp smooth peanut butter
- 1 chicken stock cube made up with 600ml boiling water
- 1 tbsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp light brown sugar
- 400ml light coconut milk
- Juice of 1 lime
- Salt and pepper (to taste)
- 2 x packs chicken gyoza (20 in total)
- 80g edamame beans
- 2 heads of pack Choi, base removed and washed
- 400g udon noodles (if having, I use the Tiger Toget brand from Tesco)
- 2 spring onions, finely chopped
- Handful fresh coriander and basil, roughly chopped
- Sprinkle of black sesame seeds
- 1 tbsp chilli oil (my fav is the Lao Gan Ma Crispy Chilli Oil)
METHOD
- Take a large pan, add the sesame oil and bring to a medium heat.
- Add the onion and fry for 4-5 minutes until it begins to soften then add the garlic and ginger and cook for a further minute. Add a drop of water if the pan gets dry.
- Next add the curry paste and peanut butter and fry for a further minute. Then add half the stock, stir until the paste is nicely combined and then add the rest of the stock.
- Add the soy, fish sauce, sugar and coconut milk and simmer for 5 minutes.
- Finally add the gyoza, stir and pop on the lid, reducing the heat to medium/low. Cook the gyoza for 3/4 minutes. Don’t overcook as they will fall apart.
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While the gyoza are cooking, pop the edamame, pak choi and udon into a separate sauce pan, top with boiling water and blanch for 2 minutes.
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Drain in a colander, popping under the cold tap to cool the veggies so they keep their colour.
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Now you are ready to assemble. Add the edamame, pak choi and noodles to a bowl. Top with the gyozas and then soup. Finish with a sprinkle of spring onions, coriander, basil, black sesame and crispy chilli oil.
Don’t forget you can find more delicious recipes like this one in my book ‘Slimming Kitchen Secrets’ – which is available to pre order now!
