Coconut Curry Dumpling Soup
Ingredients
6 cups vegetable broth
14 oz coconut milk
4 oz Thai red curry paste (adjust based on spice preference)
2 tbsp low-sodium soy sauce
1 tbsp ponzu sauce
1 Spanish onion, chopped
10 scallions (5 for the broth, 5 sliced for garnish)
1/2 cup cilantro stems
2 tbsp salt
1-2 tbsp avocado oil
1/4 cup fresh cilantro, for garnish
2 cups beech mushrooms
16-20 frozen pork dumplings (homemade or store-bought)
Method
Place a large, heavy-bottomed pot over medium-low heat. Mince the onion, cilantro stems, and five scallions.
Add about a tablespoon of oil to the hot pan, along with the minced onion, scallions, and cilantro stems. Sauté until the onions become translucent and fragrant and add 1 tablespoon of salt.
Once the onions are fragrant, add the curry paste and a bit of the vegetable stock. Stir until the paste dissolves and combines with the stock. Add the coconut milk, soy sauce, ponzu, and the remaining stock, then stir to combine. Add the remaining tablespoon of salt and combine. Bring the broth to a boil, then reduce it to a simmer.
While the broth is simmering, steam your dumplings according to their cooking instructions.
After the broth has been simmering for about 10 minutes, add the mushrooms and simmer until they soften.
Once the mushrooms are soft and the dumplings are ready, serve by placing about four dumplings in a bowl and pouring the broth over them. Top with fresh cilantro, scallions, chili crunch, ponzu, or any of your favorite condiments. Enjoy!
NotesI adore a good dumpling and this is a great way to enjoy them. Doctor up the broth with all of your favorite sauces and toppings.