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Just whipped up something that's got everyone at home talking. It's a smooth curry and coconut milk broth that gently hugs melt-in-your-mouth dumplings. This fusion soup blends the comfort of Asian flavors with a modern twist that'll take you somewhere else entirely. Trust me, you'll love every spoonful from your bowl.
A dish you'll fall for
I'm always trying to make food that's different but not hard to cook. This soup ticks all the boxes. You can make it super fast, and it's packed with flavors that'll make you feel like you're traveling. I really love it because it works for everybody. My vegan friends can't get enough, and you can easily switch things up based on what you want or what's in your cupboard.
Shopping list
- Oil: 1 tbsp avocado oil, though coconut oil adds an amazing flavor I use quite often.
- Shallots: 1 cup onion and 4 shallots to give the broth that wonderful aroma.
- Aromatics: 1 tbsp garlic and 1/2 cup cremini mushrooms for extra depth.
- Red curry paste: 1 tbsp for that genuine taste I can't get enough of.
- Seasonings: 1 tsp each of salt, sugar and soy sauce to balance everything out.
- Liquids: 3 cups veggie broth and 1 cup coconut milk for that smooth texture.
- Dumplings: 1 bag vegetarian ravioli about 15 pieces.
- Toppings: Chili oil, fresh cilantro and my cute little garlic croutons for some crunch.
Step-by-step cooking
- Starting the broth
- I warm the oil gently in my favorite pot. The onions and shallots slowly melt until they turn clear and fill my kitchen with their smell.
- The mushrooms
- I toss in my mushrooms and let them brown slowly to bring out their flavor.
- The curry
- My favorite part comes when I stir in the curry paste. The spices wake up and release their captivating scent.
- The broth
- I pour in my hot broth and coconut milk. The mix turns silky and creamy.
- The ravioli
- My little dumplings go into the fragrant broth for a gentle cook for about 8 minutes.
- Serving up
- I ladle into my favorite bowls with plenty of fresh herbs and crispy garlic on top.
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Handy tips
A trick I found after many tries is adding a spoon of peanut butter gives the broth an amazing richness. In my kitchen I like throwing in seasonal veggies like bok choy. If you make the broth ahead of time, wait until the last minute to cook the ravioli and they'll come out just right.
Frequently Asked Questions
- → Can I use light coconut milk?
Yes, but the soup will be less rich. To keep it creamy, you can blend some of the dumplings into the soup for a natural thickener.
- → How should I store leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Warm it gently on medium heat and add a splash of broth if it looks too thick.
- → Can I swap out the vegan dumplings?
You sure can! Use any dumplings you like, such as Chinese dumplings or classic wontons. They all work well here.
- → Is this soup really spicy?
The heat depends on the red curry paste you use. Tone it down by using less paste or balance it out with extra coconut milk.
- → What veggies can I add?
This recipe is super flexible. Add snap peas, spinach, or bok choy. Toss them in right at the end to keep them crunchy.