Ingredients
v
1 bag veggie dumplings
H
½ Half a white onion
f
2 cups finely chopped chestnut mushrooms
g
3 cloves garlic
T
1 tbsp Thai red curry paste
c
1 can coconut milk
s
4 tbsp soy sauce
v
500 ml veggie stock
s
1 tbsp sugar
O
Optional Toppings:
S
Spring onion
S
Sichimi seasoning
P
Pickled ginger
Directions
1
1. Start by sweating down your finely chopped onion in some oil. Season with salt and pepper and cook for 3 minutes.
H
½ Half a white onion
2
2. Add in the mushrooms. Cook until the moisture is released before adding your garlic and cook for another 30 seconds.
f
2 cups finely chopped chestnut mushrooms
g
3 cloves garlic
3
3. Now go in with your Thai red curry paste, stir to combine and cook for a few minutes.
T
1 tbsp Thai red curry paste
4
4. Add in the coconut milk, stock, sugar and 3 tbsp soy sauce and bring to a simmer.
c
1 can coconut milk
v
500 ml veggie stock
s
1 tbsp sugar
s
3 tbsp soy sauce
5
5. Whilst the soup is simmering, add some oil to a separate pan, when hot, place in the dumplings on the flat side. You are going to cook them until crispy on the base. Then go in with a mix of 1 tbsp soy sauce and 2 tbsp water, pour that into the pan and cover with a lid. Cook for 2 minutes.
v
1 bag veggie dumplings
s
1 tbsp soy sauce
6
6. Add your dumplings to the broth and cook for another minute before serving up into bowls. Top with spring onions, pickled ginger and sichimi seasoning and enjoy!
S
Spring onion
P
Pickled ginger
S
Sichimi seasoning
