Red Curry Dumpling Soup

15 mins
Serves 1
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Directions

  1. 1Finely chop the onion and mushrooms.
  2. 2Finely chop the onion and mushrooms.
  3. 3Finely chop the onion and mushrooms.
  4. 4Sweat off some onions in a pan with oil.
  5. 5Sweat off some onions in a pan with oil.
  6. 6Sweat off some onions in a pan with oil.
  7. 7Add mushrooms to the pan and cook until moisture is released.
  8. 8Add mushrooms to the pan and cook until moisture is released.
  9. 9Add mushrooms to the pan and cook until moisture is released.
  10. 10Add minced garlic to the pan.
  11. 11Add minced garlic to the pan.
  12. 12Add minced garlic to the pan.
  13. 13Add Thai red curry paste to the pan and stir to combine.
  14. 14Add Thai red curry paste to the pan and stir to combine.
  15. 15Add Thai red curry paste to the pan and stir to combine.
  16. 16Pour in a can of coconut milk.
  17. 17Pour in a can of coconut milk.
  18. 18Pour in a can of coconut milk.
  19. 19Add soy sauce to the broth.
  20. 20Add soy sauce to the broth.
  21. 21Add soy sauce to the broth.
  22. 22Add vegetable stock to the broth and bring to a simmer.
  23. 23Add vegetable stock to the broth and bring to a simmer.
  24. 24Add vegetable stock to the broth and bring to a simmer.
  25. 25Heat a separate pan with oil and place frozen dumplings, cooking them until the base is crispy.
  26. 26Heat a separate pan with oil and place frozen dumplings, cooking them until the base is crispy.
  27. 27Heat a separate pan with oil and place frozen dumplings, cooking them until the base is crispy.
  28. 28Steam the dumplings with soy sauce and water, covering them with a lid.
  29. 29Steam the dumplings with soy sauce and water, covering them with a lid.
  30. 30Steam the dumplings with soy sauce and water, covering them with a lid.
  31. 31Add the cooked dumplings to the broth and let them cook for a few more minutes.
  32. 32Add the cooked dumplings to the broth and let them cook for a few more minutes.
  33. 33Add the cooked dumplings to the broth and let them cook for a few more minutes.
  34. 34Serve the red curry dumpling soup in bowls.
  35. 35Serve the red curry dumpling soup in bowls.
  36. 36Serve the red curry dumpling soup in bowls.
  37. 37Garnish with green spring onions and pickled ginger.
  38. 38Garnish with green spring onions and pickled ginger.
  39. 39Garnish with green spring onions and pickled ginger.
  40. 40Add seasoning to taste.
  41. 41Add seasoning to taste.
  42. 42Add seasoning to taste.

Ingredients

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