Ingredients
Thai Red Curry Dumpling Soup
- 12 readymade dumplings
- 1 tablespoon cooking oil
- 1 onion - finely diced
- 1 cup cabbage - sliced
- 1/2 red capsicum - sliced
- 1 tablespoon ginger - grated
- 3 cloves garlic - crushed
- 3 tablespoons Thai red curry paste
- 2 cups chicken or vegetable stock
- 1 x 400ml can coconut milk
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 teaspoon lemon or lime juice
- Garlic salt and freshly ground black pepper to taste
Method
Thai Red Curry Dumpling Soup
- Cook the dumplings to packet directions.
- In a medium saucepan, heat the oil and sauté the onion, cabbage and capsicum for 3 minutes.
- Stir through the ginger, garlic and curry paste and cook for a further minute.
- Add in all the remaining ingredients and simmer for 3 - 4 minutes.
- Place 6 cooked dumplings in each soup bowl and top with the red curry soup.