Minimal effort, maximum flavor: In just 20 minutes, you can easily whip up a vegan dumpling soup. Here, creamy coconut milk meets spicy red curry paste, while fresh ginger and garlic provide the final flourish. Perfect for anyone who loves it simple yet uncompromisingly delicious!
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Step 1/4
Fry the curry paste in a little coconut oil. Add the spring onions, garlic and ginger and fry for 1-2 minutes.
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Step 2/4
Deglaze with coconut milk and add water. Add agave syrup, soy sauce and optional kaffir lime leaves to the soup, cover and simmer for approx. 5 mins. Finally, season to taste with the juice of half a lime.
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Step 3/4
Bring water to the boil in a separate pan and simmer the dumplings for a few minutes according to the instructions on the packet. Add the pak choi for the last 1-2 minutes.
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Step 4/4
Serve the soup in bowls and add the dumpings and pak choi. Garnish with coriander, chili oil, fried shallots and the green part of the spring onions as desired.
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Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...