DUMPLING SOUP
This red curry dumpling soup is cozy, comforting and full of flavor. The dumplings are roasted until golden and crisp, then added to a fragrant soup made with ginger, garlic, vegetables and creamy coconut milk. It’s soul-soothing, easy to make and perfect for cozy nights in.
Servings: 2
Ingredients
- 12-14 store-bought dumplings
- 1 cup red cabbage chopped into small pieces
- 1 carrot peeled and chopped into small cubes
- 1 tbsp grated ginger
- 2 cloves garlic grated or finely diced
- 1.5 tablespoon red curry paste
- 1 can 400ml, 14oz coconut milk
- 1 cup veggie stock
- 1/2 broccoli head chopped into florets
- 1-2 tsp soy sauce
- juice of 1 lime
- oil for frying
for garnish:
- 1 stalk spring onion greens
- 1 tbsp black and white sesame seeds
Instructions
- Heat a little oil in a pan and roast the dumplings until golden and crispy. Set aside.
- In a pot, heat a small amount of oil. Add the garlic, ginger, and red curry paste and roast until fragrant.
- Add the red cabbage and carrots and cook for a few minutes.
- Add the broccoli florets, vegetable stock, and coconut milk.
- Bring to a gentle boil and simmer until the broccoli has softened. Season the soup with soy sauce and lime juice to taste.
- Place the crispy roasted dumplings into serving bowls. Pour the hot soup over them.
- Garnish with chopped spring onion greens and sesame seeds.