Red Curry Soup and Dumplings
This is so very easy to make and very delicious - it's like a hug in a bowl.
Claire AldousFood editor of Dish magazine
- prepare
- cook
- 4 servings
- Easy
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Caption:Dish editor Sarah Tuck says this red curry soup and dumplings dish is like a hug in a bowl.Photo credit:Josh Griggs
Cook’s note: Spicy chilli crisp is readily available in supermarkets, Asian shops and good food stores.
Ingredients
- 2 Tbsp neutral oil
- 1 large brown onion, finely chopped
- 1 cup grated carrot
- 3 cloves garlic, crushed
- 1 Tbsp grated fresh ginger
- 1 tsp sea salt
- ¼ cup red curry paste
- 1 Tbsp tomato paste
- 4 cups vegetable stock
- 400ml can coconut cream
- 1 Tbsp soy sauce
- 1 Tbsp lime juice
- 24-28 store-bought fresh or frozen dumplings (6-7 a serve)
- To serve: spicy chilli crisp, crispy roasted shallots, thinly sliced spring onions and chopped fresh coriander
Instructions
- Heat the oil in a large lidded pot over medium heat and add the onion, carrot, garlic, ginger and salt. Cover and cook for 10 minutes until tender, stirring occasionally.
- Stir in the curry paste and tomato paste and cook for 2 minutes until aromatic.
- Pour in the stock and coconut cream, scraping the base of the pot to release any sticky bits. Bring to the boil then reduce the heat and simmer gently, uncovered, for 15 minutes. Add the soy and lime juice.
- Cook the dumplings according to the packet instructions. Ladle the soup into shallow bowls and add the dumplings. Spoon a little chilli crisp over the top along with roasted shallots, spring onions and coriander.
