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Spicy Coconut Thai Dumpling Soup

By Ice Kitchen
This speedy soup delivers a delicious, warming broth by combining a rich coconut base with the fragrant Ice Kitchen red curry paste. We're using frozen dumplings to turn this into a satisfying meal that's ready in about…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil 1 pot Ice Kitchen Thai Red Curry Paste
  • 400ml coconut milk
  • 150g shiitake mushrooms
  • 10 gyoza dumplings (vegetable or meat, we used frozen)
  • 1 tbsp soy sauce
  • 1 tsp dark brown sugar
  • 100g rice noodles, cooked
  • 4 salad onions, finely chopped

Method

6 steps

  1. Step 1

    In a deep pan, fry the paste in the oil (straight from frozen) for 3-4 mins over a low heat, stirring frequently.

  2. Step 2

    Add the coconut milk, 500ml water, soy sauce and sugar and bring to a simmer. Simmer for 15 mins to develop the flavours and thicken the broth.

  3. Step 3

    Add the mushrooms and simmer for a further 3-4 mins.

  4. Step 4

    Add the frozen dumplings and cook according to the pack instructions.

  5. Step 5

    Taste for seasoning and adjust if necessary.

  6. Step 6

    Divide the cooked noodles between 2 large soup bowls. Add the hot soup and garnish with the salad onions.