Скачать или смотреть 🥟🥥 VEGAN COCONUT CURRY DUMPLING SOUP | Easy 20-Min Dinner Recipe

This coconut curry dumpling soup is creamy, spicy, and ready in just 20 minutes! A cozy, vegan-friendly dinner recipe packed with flavor. Easy weeknight dinner idea that’s comforting, warming, and delicious, perfect for fall or winter nights!

✨ INGREDIENTS (3 PORTIONS)

3 spring onions (white and light green part only), cut into rings
2 garlic cloves, finely chopped
1.5 tsp ginger, peeled and grated
1.5 tbsp red curry paste (or more if it's a mild paste)
KoRo coconut oil for frying
1 tin of KoRo coconut milk
800-1000 ml water
1 tbsp agave syrup
Juice of 1/2 lime
2 tbsp soy sauce
Optional 3 kaffir lime leaves

✨ TOPPINGS

1 pak choi
The green part of the spring onions
Deep-fried shallots
Crispy chili oil on top
Optional coriander
15 gyoza or dumplings of your choice

✨ STEPS

1. Fry the curry paste in a little coconut oil.
2. Add the spring onions, garlic and ginger and fry for 1-2 minutes.
3. Deglaze with coconut milk and add water.
4. Add agave syrup, soy sauce and optional kaffir lime leaves to the soup, cover and simmer for approx. 5 mins.
5. Finally, season to taste with the juice of half a lime.
6. Bring water to the boil in a separate pan and simmer the dumplings for a few minutes according to the instructions on the packet.
7. Add the pak choi for the last 1-2 minutes.
8. Serve the soup in bowls and add the dumpings and pak choi.
9. Garnish with coriander, chili oil, fried shallots and the green part of the spring onions as desired.!

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