This is one of those recipes that you see popping up everywhere online and I sure understand why. It’s super easy, super quick, super comforting and oh so good! I used a recipe by @brendan_pang as inspiration.
I made this when I was home alone last week, luckily for Rob I had some leftovers so he had it for lunch the next day.
Easy Red Curry Dumpling Soup
(11 votes, average: 4.27 out of 5)
Loading...Ingredients
- Filling
- 10 - 12 frozen dumplings or wontons of choice (vegan, seafood, pork, what you prefer)
- A bunch of leafy greens like bok choy, spinach or in my case Swiss chard & green beans (not usual, but worked great!)
- Red Curry Soup
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cm fresh ginger, grated
- 2 garlic cloves, grated
- 4 tbsp red curry paste
- 1 lemongrass stalk (crushed) - optional
- 2 lime leaves - optional
- 1 cup chicken or veggie stock
- 1 can coconut milk
- 1/2 tbsp brown sugar (more to taste)
- 1/2 tbsp fish sauce (more to taste)
- Lime juice, to taste
- Garnish (your choice)
- Fresh herbs (spring onion, coriander or Thai basil)
- Chili oil
- Soft boiled egg
- - Nori sheets
Instructions
Heat the oil in a large sauce pan over medium heat. Add onion, ginger and garlic, and cook for 2 - 3 minutes until fragrant and soft.
Add the red curry paste and cook for a further 3 minutes until the oils slightly separate.
Mix in the stock, coconut milk, caster sugar, and fish sauce and add the lemon grass and lime leaves (if using). Let simmer for 10 minutes. Taste and add lime juice and any of the other flavours to your liking.
In a separate pan blanch the greens for 1 minute, remove from the water with a slotted spoon and set aside. In the same boiling water cook the dumplings until they start to float, ± 3 minutes.
Transfer the wontons and greens to 2 bowls and ladle over the hot soup (discarding the lime leaves and lemongrass). Garnish with fresh herbs, chili oil, boiled egg and nori.
