Asian Dumpling Soup With Sesame Toast - cooking recipe

Ingredients

2 tbsp peanut or vegetable oil
2 cloves garlic, crushed
1 tbsp fresh ginger, finely grated
1 None medium red pepper, chopped
6 cups chicken stock
2 tbsp sweet chili sauce
2 tbsp light soy sauce
10 oz package frozen mini dumplings
1 handful baby spinach leaves
1/2 lb snow peas, trimmed, thinly sliced lengthwise
4 None spring onions, thinly sliced
6 slices white bread
2 tbsp butter, melted
2 tbsp sesame seeds

Preparation

For the soup, heat oil in a large saucepan over medium heat. Cook garlic, ginger and red pepper, stirring, 2 mins. Stir in stock, chili sauce and soy sauce. Bring to a boil. Reduce heat. Add dumplings and simmer 5 mins or until dumplings are cooked. Stir in spinach. Cook 1 min more. Remove from heat. Stir in snow peas and onion.
Meanwhile, for the sesame toast, preheat oven broiler on high. Place bread on a baking sheet and broil 1 min. Flip, brush with butter and sprinkle with sesame seeds. Broil 1 min or until sesame seeds are golden brown. Cut bread into triangles.
Ladle soup into serving bowls. Serve with sesame toast.