Tastes like a big warm hug with the perfect amount of spice for when it's chilly outside. No dumplings on hand? Swap for your favourite kind of noodle variety.
Red Curry Dumpling Soup
Crumble Cookware
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Tastes like a big warm hug with the perfect amount of spice for when it's chilly outside. No dumplings on hand? Swap for your favourite kind of noodle variety.
Ingredients
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1 L Stock of Choice (we used chicken)
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1 L Water
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Frozen Dumplings (we used Har Gow)
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1 Head Bok Choy
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1 Zucchini
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Spring Onion
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2-3 Tbsp Red Curry Paste
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400ml Coconut Milk
Directions
Prep your vegetables and place in your shallow dutch oven
Stir-fry with some oil for 1-2 minutes and add your red curry paste and coconut milk
Simmer and when it comes to a boil, place your frozen dumplings into the soup mixture
Ready once dumplings are cooked. Finish with a sprinkling of spring onions and sliced chilli if you’re after some added spice!
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