Spicy Red Curry Dumpling Soup
Serves 410 mins prep15 mins cook
A flavorful vegan soup made with a base of coconut cream and vegetable broth, spiced with panang curry paste and Calabrian chile paste. It features spinach, silken tofu, and vegetable potstickers, garnished with green onions.
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What you need
Instructions
1: To a medium pot over medium heat add sesame oil. 2: Add the garlic, ginger and onion and saute for 3-4 minutes until softened. 3: Add in the chili sauce and curry paste and stir to combine. 4: Add the coconut cream and broth and stir well. Let simmer for 5 minutes. 5: Stir in the spinach and cook until wilted, about 1 minute. 6: Take the soup off the heat and stir in the silken tofu and cooked dumplings. 7: Serve with chopped green onions.View original recipe