5-Minute Green Curry Dumpling Soup
This speedy dumpling soup involves frozen dumplings drenched in an aromatic green curry soup base and garnished with chili oil. The perfect 5-minute meal!
Servings: 1
Ingredients
- 5 frozen dumplings
- 1.5 tbsp plant based green curry paste
- 200 ml coconut milk
- 1/2-1 cup water
- 1 tbsp vegan fish sauce or light soy sauce
Garnish
- chopped coriander
- red chilies
- chili oil
Instructions
- Microwave dumplings according to package instructions. You can also steam or pan fry them.
- If steaming: Fill a wok, large pan, or pot with water (enough to reach just below the bamboo steamer). Bring the water to a simmer over medium heat. Place the dumplings in the steamer basket, making sure they are not touching each other. This prevents them from sticking together while steaming. Steam for about 8-10 minutes.
- If panfrying: Add oil to a pan. Once the oil is hot, carefully place the dumplings in the pan. Fry the dumplings for about 3 minutes without touching them, allowing the bottoms to become golden brown and crispy. Add a splash of water and immediately cover the pan with a lid to trap the steam inside. Cook for about 5 minutes until the water is completely gone.
- In a large pot, heat olive oil over medium heat. Add green curry paste and sauté for 2-3 minutes until fragrant and the oil begins to separate from the paste.
- Add coconut milk, water and bring to a simmer. Finish with vegan fish sauce.
- To serve, place a few dumplings into a bowl. Pour over the hot green curry broth and garnish with chopped coriander, red chilies, and chili oil. Enjoy!