Asian Dumpling Soup With Sesame Toast

• 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

1. 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.
2. 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.
3. Ladle soup into serving bowls. Serve with sesame toast.

peanut, garlic, ginger, red pepper, chicken stock, sweet chili sauce, soy sauce, dumplings, handful baby spinach leaves, snow peas, spring onions, white bread, butter, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/24690 (may not work)