Go Back
–+ servings

Thai Dumpling Soup Recipe

Delicious and comforting flavour packed Thai dumpling soup made vegetarian at home. This vegan Thai red curry soup is so good you will be making it more often than you you think. This Thai Dumpling soup is made with red curry paste, coconut milk, soy milk, vinegar, tofu, vegetables and dumplings. Learn how to make delicious dumpling soup with stepwise pictures and video. 
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 500kcal

Equipment

  • Cooking pot

Ingredients

  • 1 tbsp Oil | Toasted sesame oil
  • 3 tbsp Thai red curry paste
  • 1 cup Coconut milk
  • 1 tsp Brown sugar or jaggery
  • 1 tsp Soy sauce
  • 2 tsp Vinegar
  • 2 cups Vegetable stock
  • 1 medium Carrot julienned
  • ¼ cup Cabbage shredded
  • 100 grams Tofu Cubed
  • 5 no Mushrooms halved
  • 50 grams Glass noodles or Rice noodles
  • 3 tbsp Coriander leaves

For Dumplings

  • 1 tsp Oil
  • 4 no Vegetable momos or dumplings
  • 4 tbsp Water

Instructions

  • Heat oil in a pot, add in red curry paste and stir fry for 2 to 3 minutes. Now pour in coconut milk and mix well with the red curry paste till it is combined. Cook on medium heat until oil separates from the mixture.
  • Now add in brown sugar, soy sauce, vinegar and mix well. Pour in vegetable stock and mix well. Bring this to a full boil.
  • Now add in carrots, cabbage, mushrooms, tofu and mix well. Cover and simmer for 5 minutes.
  • While the vegetables are cooking, pan fry momos. Heat 1 tsp oil in a frying pan. Place the frozen momos or dumplings in the pan. Pour in the water and cover the pan with a lid. Cook on low medium heat for 3 to 4 minutes until the bottom is crispy and dumplings is cooked.
  • Now add in glass noodles into the broth. Immerse the noodles into the broth. Place the momos over the broth. Sprinkle with coriander leaves. Serve hot.

Video

Notes

  • You can use chicken stock instead of vegetable stock.
  • Any variety of momos can be used in the dish. You can steam the momos separately and add it into the soup.
  • Any vegetables like bamboo shoots, bok choy, baby corn, can be used in this soup.
  • You can use green curry paste instead of red curry paste.
  • Taste and adjust the soup as per your taste.

Nutrition

Serving: 1servings | Calories: 500kcal | Carbohydrates: 37g | Protein: 8g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 1162mg | Potassium: 384mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9189IU | Vitamin C: 8mg | Calcium: 139mg | Iron: 6mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook