This soul filling Red curry dumplings and noodles soup is “The ultimate home office deal!”.
This rich soup is a fabulous fusion of aromatic Thai flavors with the comforting and filling texture of dumplings and the richness and creaminess of coconut milk, giving as a result a satisfying lunch or dinner that warms up the coldest of winter days and curiously enough works wonders in any summer day. The toppings of chili crisp oil, crushed peanuts and coriander makes for a contrast of flavours and textures that will turn this bowl of soup into the perfect celebration for any occasion.
Enjoy!
Red curry dumplings and noodle soup
Ingredients
- 1 shallot minced
- 2 garlic cloves minced
- 1 tbsp red Thai curry paste
- 750 ml water
- 1 vegetable stock or chicken stock
- 1 tbsp soy sauce
- 1 can coconut milk
- 4 servings frozen dumplings (about 3 per person)
- 4 servings noodles cooked according to instructions
- lime juice
- neutral or coconut oil
- 1 tsp chili crisp
- handful of crushed peanut
- handful of coriander
Instructions
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In a medium sauce pan sauté the shallots over medium heat until transparent.
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Add the garlic and stir for one minute then add the curry paste and stir well allowing for the flavours and aromas to combine well, 1-2 minutes.
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Add the water, vegetable stock, coconut milk and soy sauce and bring up to a boil and then allow to simmer for 5 minutes over medium heat.
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Add the some lemon juice and adjust to taste.
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Add the frozen dumplings and cook as per instructions in the package.
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Once the dumplings are cooked through serve the noodles in the bottom of the bowl add the broth and lastly serve the dumplings.
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Serve the soup with chili crisp, crushed peanuts and coriander or whatever toppings you prefer.