Red Curry Soup with Dumplings

Name: Red Curry Soup with Dumplings
Yield: 4 servings
Ingredients: 0.5 tbsp rapeseed oil; 3 tbsp red curry paste; 750 ml coconut milk; 3 dl water; 2.5 tbsp Japanese soy sauce; 2 tbsp Asian fish sauce; 2 tsp granulated sugar; 400 g vegetarian dumplings; 150 g rice noodles; 200 g pak choi; 180 g bean sprouts; 30 g spring onions; 1 pot of cilantro; 1 lime

A creamy, spicy soup where the dumplings simmer directly in the broth. Christin Kashou from Beijing8 made it in the Mathem kitchen.

4 servings · Beijing8 vegetarian dumplings

Ingredients

Soup

0.5 tbsp rapeseed oil
3 tbsp red curry paste
750 ml coconut milk
3 dl water
2.5 tbsp Japanese soy sauce
2 tbsp Asian fish sauce
2 tsp granulated sugar
400 g vegetarian dumplings
150 g rice noodles
200 g pak choi

Topping

180 g bean sprouts
30 g spring onions
1 pot of cilantro
1 lime

Method

01Fry the curry paste in a neutral oil in a saucepan for 2–3 minutes over medium-low heat.
02Add the coconut milk, water, soy sauce, fish sauce, and sugar, and bring to a boil.
03Add the frozen dumplings and let them simmer for 5 minutes.
04Add the noodles and cook for another 2–3 minutes.
05Add the pak choi and bean sprouts. Let it simmer for 1 minute and serve in deep bowls. Top with sliced spring onions, cilantro, and lime.

Recipe demonstrated by Christin Kashou from Beijing8 in the Mathem kitchen on Instagram.

See the original post on Instagram