New! 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
- 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.
- 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.
- 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!