Asian Chicken Soup with Vegetable Dumplings

Ingredients

• 3 cloves garlic
• 2- inch piece fresh ginger
• 2 stalks lemongrass
• 1 tablespoon vegetable oil
• 1 bunch green onion (thinly sliced)
• 1 can sliced water chestnuts
• 6 cups chicken broth (homemade or store-bought)
• 2 cups cooked chicken breast (shredded or chopped)
• 2 packages vegetable dumplings
• 1 cup shredded carrots
• 1 cup sliced mushrooms
• 1 cup sugar snap peas (roughly chopped)
• 2 cups fresh spinach
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• Cilantro
• Sliced green onions
• Sesame seeds
• Sliced red chiles
• Soy sauce

Instructions

1. 1

   Chop aromatics: Add garlic, ginger, and lemongrass to a food processor and pulse until finely chopped. Set aside.

2. 2

   Saute aromatics: Add oil to a large pot or Dutch oven over medium-high heat. Add garlic mixture, green onions, and water chestnuts and saute until soft and fragrant, about 3-5 minutes.

3. 3

   Simmer broth: Add chicken broth and chicken to the pot. Reduce heat to medium and let come to a simmer, about 7 minutes.

4. 4

   Cook dumplings: Add dumplings and cook according to package directions. If using fresh dumplings, they only need 2-3 minutes to cook through but may take longer if using frozen.

5. 5

   Add vegetables: Add the vegetables and cook for 2-3 minutes longer or until everything is steaming and the vegetables have softened. Stir in the soy sauce, lime juice, and sesame oil, then ladle into bowls and garnish with cilantro, sliced green onions, sesame seeds, and serve with additional soy sauce

6. 6

   Garnish: Ladle into bowls and garnish with cilantro, sliced green onions, sesame seeds, and serve with additional soy sauce.