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)
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!
**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.