Pork Dumplings & Tofu In Thai Green Curry Soup

Name: Pork Dumplings & Tofu In Thai Green Curry Soup with Fragrant Rice & Green Veg
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 2 Garlic; 1 packet Jasmine rice; 1 Asian Greens; 1 Carrot; 1 Fresh Chilli; 1 packet Pork & Chive Dumplings; 1 Green Thai Curry Paste; 1 packet Coconut Milk; 1 sachet Chicken-Style Stock Powder; 1 packet Baby Spinach Leaves; 200 g Asian Marinated Tofu; 1 drizzle olive oil; 1.25 cup water (for the rice); ½ cup water (for the curry); ½ tbs vinegar (white wine or rice wine)

with Fragrant Rice & Green Veg

Berlinda LeUpdated on October 15, 2026

Get up to $175 off

Calories

:

448 kcal

Protein

:

14.8g protein

Total

:

25 minutes

Difficulty

:

Easy

Allergens:

Soy
Wheat
Gluten
Sesame
Crustaceans
Molluscs
Eggs
May contain traces of allergens
Sesame

Skip the takeaway tonight and whip up this fragrant Thai-inspired bowl that brings a touch of heat to your dinner table. Simply simmer your pork and chive dumplings in a creamy coconut and green curry broth packed with carrot, baby spinach and Asian greens, then serve over fluffy jasmine rice. Chef's kiss!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2

Garlic

1 packet

Jasmine rice

1

Asian Greens

1

Carrot

1

Fresh Chilli

1 packet

Pork & Chive Dumplings

(Contains: Soy, Wheat, Gluten, Sesame May be present: Crustaceans, Molluscs, Eggs)

1

Green Thai Curry Paste

1 packet

Coconut Milk

1 sachet

Chicken-Style Stock Powder

1 packet

Baby Spinach Leaves

200 g

Asian Marinated Tofu

(Contains: Wheat, Gluten, Soy May be present: Crustaceans, Sesame, Eggs)

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water (for the rice)

½ cup

water (for the curry)

½ tbs

vinegar (white wine or rice wine)

Nutrition

Energy (kJ)1870 kJ

Calories448 kcal

Fat25.6 g

of which saturates17 g

Carbohydrate43.3 g

of which sugars12.4 g

Dietary Fibre9.2 g

Protein14.8 g

Sodium1240 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat.
Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
Reduce heat to low and cover with a lid.
Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

Meanwhile, roughly chop Asian vegetable.
Thinly slice carrot into half-moons.
Thinly slice long chilli (if using).
Cut Asian marinated tofu into 2cm chunks.

3

When rice has 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat.
When oil is hot, cook pork & chive dumplings, 2-3 minutes on each side, until pastry is golden and cooked through.
Divide between serving bowls and cover to keep warm.
Return the frying pan with a drizzle of olive oil over medium-high heat.
Cook tofu, tossing until browned, 3-4 minutes.

TIP: Ensure filling is piping hot before serving.

4

Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook carrot until tender, 4-5 minutes.
Add green Thai curry paste and cook until fragrant, 1 minute.

5

Stir in coconut milk, chicken-styke stock powder, the water (for the curry) and the vinegar and bring to the boil.
Add Asian vegetable and baby spinach leaves, stirring until wilted and combined, 1-2 minutes. Season to taste.