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New! Thai Red Curry Dumpling Soup with Kimchi

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Thai Red Curry Dumpling Soup with Kimchi
  • 4 Servings
  • mins Prep Time
  • mins Total Time


Created by The Full Helping

1 tablespoon neutral vegetable oil (such as safflower or grapeseed)
1 small white or yellow onion, peeled, halved, and thinly sliced
1 small red bell pepper, stemmed, seeded, and thinly sliced
2-3 tablespoons (adjust to your desired level of heat) red curry paste
1 scant tablespoon finely minced ginger
4 cups low sodium vegetable broth
3/4 cup full fat, canned coconut milk (you can save the leftover coconut milk for smoothies, desserts, etc.)
2 cups broccoli florets, cut into bite-sized pieces
1 ½ cups snow peas, cut into 2-inch pieces
1 package (9 ounces) Nasoya Thai Basil Vegetable Dumplings
1 tablespoon freshly squeezed lime juice
1-2 tablespoons soy sauce or tamari (to taste)
1 cup Nasoya Mild Kimchi, for serving
Fresh, chopped cilantro leaves, for serving


  1. Heat the oil in a large pot over medium high heat. Add the onion and pepper. Sauté, stirring occasionally, for 5-6 minutes, or until the onion and pepper are soft and the onion is clear. Add the curry paste and ginger. Continue cooking and stirring for another minute.
  2. Add the broth, coconut milk, broccoli, and snow peas to the pot. Bring the mixture to a boil. Reduce the heat to low and simmer for 3 minutes, or until the broccoli florets are crisp tender. Add the dumplings, lime juice and tamari. Continue to simmer for 3 more minutes. Add additional lime juice and tamari to taste.
  3. Either transfer your soup to serving bowls and top with Nasoya mild kimchi, or stir the kimchi into the soup directly before serving. Garnish each bowl with cilantro. Enjoy!

Nasoya products used in this recipe:


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