The Best Damn Spicy Thai Dumpling Soup

So there’s this really great Asian grocery store close to my house that I frequent at least once a month. For around $30, I walk out of there with 4 to 5 heavy bags of goodies ranging from fresh tofu to a variety of rice noodles. Creatively, I love cooking with Asian flavors because they are so complex and spicy and usually vegan friendly. This week I loaded up with some frozen vegetable dumplings, coconut milk, fresh Thai basil, and the owners famous homemade vegan kimchee. I had to make soup. A really spicy, hearty, tasty soup. This recipe is one of those that I am continually adding to and modifying because there are so many delicious ingredients that I can add or switch out. Sometimes I’ll add veggie dumplings, sometimes its Soba noodles, and other times it might be my own homemade potato Thai gnocchi. The point being, don’t get too hung up on having the exact ingredients on hand. I sometimes just use up tons of vegetables that are about to go bad and leftover rice in the soup and it turns out scrumptious every time. The secret is in the broth. I add some miso for depth, a splash of soy sauce for saltiness, and always have limes on hand to give it one last kick of oomph. Also remember to take advantage of fresh herbs in a soup to really brighten the flavor. Mint and basil are two of my favorite in an Asian dish. I whipped up this soup in about 20 minutes so it’s an easy weeknight staple. Loaded with antioxidants and nutrients, this easy plant-based soup will be a healthy dinner that everyone will love. Well, hopefully because as most of you know I live life wearing my rose colored glasses:)

Happy Eating and let me know if you enjoyed this recipe!

Soups on!
Print

Spicy Thai Dumpling Soup

  • Author: kkarch
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 68 servings 1x
  • Category: Soups
  • Method: Saute
  • Cuisine: Asian
Scale

Ingredients

1 onion, thinly sliced** 3 garlic cloves, minced 1 inch knob of fresh ginger, grated 3 Tbsp. red curry paste 1 Tbsp. Tamari or soy sauce 1 Tbsp. brown sugar 1 Tbsp. miso (I used chickpea miso) 8 cups vegetable stock 1 bullion cube 1 can coconut milk 1 package frozen vegetable dumplings 3 green onions, sliced on the bias 1 cup fresh cilantro 1/2 cup fresh basil (Thai basil if you can find it) 1/4 cup fresh mint Fresh mung beans, for garnish (optional) 2 limes, quartered Sriracha hot sauce Hoisin sauce, for garnish (optional)    

Instructions

Heat a large soup pot or Dutch oven over medium heat. Add sliced onions to the pot and stir constantly. The onion will start to release it’s water and cook down in about 3 minutes. Add a sprinkle of sea salt to release more water from the onions. Add in the garlic and ginger, stir for 30 seconds. Add in the curry paste and stir for about another 30 seconds. Stir in Tamari, brown sugar, miso, broth, and bullion cube. Taste broth for seasonings (you might want to add more soy depending on your liking but I like to keep the salt to a minimum). Let the broth simmer for about 10 minutes and toss in frozen dumplings. Cook for 5 more minutes and remove from heat. Slowly whisk in the can of coconut milk and ladle soup into bowls. Garnish with green onions, herbs, mung beans, squeeze of lime, hot sauce, and a small dollop of hoisin sauce. Enjoy!

Notes

**I do not use oil to cook anymore so I sauté my veggies sans oil. Everything turns out just as delicious! If the onions begin to stick to much, add a teaspoon at a time of water to loosen the onions. Continue to stir.  

So there’s this really great Asian grocery store close to my house that I frequent at least once a month. For around $30, I walk out of there with 4 to 5 heavy bags of goodies ranging from fresh tofu to a variety of rice noodles. Creatively, I love cooking with Asian flavors because they are so complex and spicy and usually vegan friendly. This week I loaded up with some frozen vegetable dumplings, coconut milk, fresh Thai basil, and the owners famous homemade vegan kimchee. I had to make soup. A really spicy, hearty, tasty soup. This recipe is one of those that I am continually adding to and modifying because there are so many delicious ingredients that I can add or switch out. Sometimes I’ll add veggie dumplings, sometimes its Soba noodles, and other times it might be my own homemade potato Thai gnocchi. The point being, don’t get too hung up on having the exact ingredients on hand. I sometimes just use up tons of vegetables that are about to go bad and leftover rice in the soup and it turns out scrumptious every time. The secret is in the broth. I add some miso for depth, a splash of soy sauce for saltiness, and always have limes on hand to give it one last kick of oomph. Also remember to take advantage of fresh herbs in a soup to really brighten the flavor. Mint and basil are two of my favorite in an Asian dish. I whipped up this soup in about 20 minutes so it’s an easy weeknight staple. Loaded with antioxidants and nutrients, this easy plant-based soup will be a healthy dinner that everyone will love. Well, hopefully because as most of you know I live life wearing my rose colored glasses:)

Happy Eating and let me know if you enjoyed this recipe!

Soups on!
Print

Spicy Thai Dumpling Soup

  • Author: kkarch
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 68 servings 1x
  • Category: Soups
  • Method: Saute
  • Cuisine: Asian
Scale

Ingredients

1 onion, thinly sliced** 3 garlic cloves, minced 1 inch knob of fresh ginger, grated 3 Tbsp. red curry paste 1 Tbsp. Tamari or soy sauce 1 Tbsp. brown sugar 1 Tbsp. miso (I used chickpea miso) 8 cups vegetable stock 1 bullion cube 1 can coconut milk 1 package frozen vegetable dumplings 3 green onions, sliced on the bias 1 cup fresh cilantro 1/2 cup fresh basil (Thai basil if you can find it) 1/4 cup fresh mint Fresh mung beans, for garnish (optional) 2 limes, quartered Sriracha hot sauce Hoisin sauce, for garnish (optional)    

Instructions

Heat a large soup pot or Dutch oven over medium heat. Add sliced onions to the pot and stir constantly. The onion will start to release it’s water and cook down in about 3 minutes. Add a sprinkle of sea salt to release more water from the onions. Add in the garlic and ginger, stir for 30 seconds. Add in the curry paste and stir for about another 30 seconds. Stir in Tamari, brown sugar, miso, broth, and bullion cube. Taste broth for seasonings (you might want to add more soy depending on your liking but I like to keep the salt to a minimum). Let the broth simmer for about 10 minutes and toss in frozen dumplings. Cook for 5 more minutes and remove from heat. Slowly whisk in the can of coconut milk and ladle soup into bowls. Garnish with green onions, herbs, mung beans, squeeze of lime, hot sauce, and a small dollop of hoisin sauce. Enjoy!

Notes

**I do not use oil to cook anymore so I sauté my veggies sans oil. Everything turns out just as delicious! If the onions begin to stick to much, add a teaspoon at a time of water to loosen the onions. Continue to stir.  

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