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.
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