Red Curry Dumpling Soup

Name: Red Curry Dumpling Soup
Total time: 15 min
Cuisine: Thai
Ingredients: 1 bag veggie dumplings; 0.5 white onion; 2 cups finely chopped chestnut mushrooms; 3 cloves garlic; 1 tbsp Thai red curry paste; 1 can coconut milk; 4 tbsp soy sauce; 500 ml veggie stock; 1 tbsp sugar; oil; salt; pepper; 2 tbsp water; green spring onions; pickled ginger; sichimi seasoning

15m

Serves 1

tiktok.com

Red Curry Dumpling Soup

tiktok.com

15m

Serves 1

Directions

1Finely chop the onion and mushrooms.
2Sweat off some onions in a pan with oil.
3Add mushrooms to the pan and cook until moisture is released.
4Add minced garlic to the pan.
5Add Thai red curry paste to the pan and stir to combine.
6Pour in a can of coconut milk.
7Add soy sauce to the broth.
8Add vegetable stock to the broth and bring to a simmer.
9Heat a separate pan with oil and place frozen dumplings, cooking them until the base is crispy.
10Steam the dumplings with soy sauce and water, covering them with a lid.
11Add the cooked dumplings to the broth and let them cook for a few more minutes.
12Serve the red curry dumpling soup in bowls.
13Garnish with green spring onions and pickled ginger.
14Add seasoning to taste.

Ingredients

1 bag veggie dumplings
0.5 white onion
2 cups finely chopped chestnut mushrooms
3 cloves garlic
1 tbsp Thai red curry paste
1 can coconut milk
4 tbsp soy sauce
500 ml veggie stock
1 tbsp sugar
oil
salt
pepper
2 tbsp water
green spring onions
pickled ginger
sichimi seasoning

Equipment

Chopping boardKnifePanWooden spoonMeasuring cupLidBowlSpoon

Tips

Use frozen dumplings from the supermarket for convenience.
Crisp up the base of the dumplings before steaming them.
Let the broth and dumplings cook together for a few minutes to combine flavors.
Top with green spring onions, pickled ginger, and sichimi seasoning for extra flavor.

Red Curry Dumpling Soup

15m

Serves 1

tiktok.com

Red Curry Dumpling Soup

tiktok.com

15m

Serves 1

Directions

1Finely chop the onion and mushrooms.
2Sweat off some onions in a pan with oil.
3Add mushrooms to the pan and cook until moisture is released.
4Add minced garlic to the pan.
5Add Thai red curry paste to the pan and stir to combine.
6Pour in a can of coconut milk.
7Add soy sauce to the broth.
8Add vegetable stock to the broth and bring to a simmer.
9Heat a separate pan with oil and place frozen dumplings, cooking them until the base is crispy.
10Steam the dumplings with soy sauce and water, covering them with a lid.
11Add the cooked dumplings to the broth and let them cook for a few more minutes.
12Serve the red curry dumpling soup in bowls.
13Garnish with green spring onions and pickled ginger.
14Add seasoning to taste.

Ingredients

1 bag veggie dumplings
0.5 white onion
2 cups finely chopped chestnut mushrooms
3 cloves garlic
1 tbsp Thai red curry paste
1 can coconut milk
4 tbsp soy sauce
500 ml veggie stock
1 tbsp sugar
oil
salt
pepper
2 tbsp water
green spring onions
pickled ginger
sichimi seasoning

Equipment

Chopping boardKnifePanWooden spoonMeasuring cupLidBowlSpoon

Tips

Use frozen dumplings from the supermarket for convenience.
Crisp up the base of the dumplings before steaming them.
Let the broth and dumplings cook together for a few minutes to combine flavors.
Top with green spring onions, pickled ginger, and sichimi seasoning for extra flavor.