We are not cooking too many soups at home, but when we do, it’s often something like this simple Coconut Curry Dumpling Soup. Quick and easy to prepare and really tasty with all the add-ins! Nobody likes a thin and boring soup with nothing in it. Right?! ;P
Honestly, a skinny chicken broth might help when you caught a cold, but out of flu season? Nothing that we would serve on a regular basis. Unless there is a lot of stuff added to the soup. Veggies, potatoes, or noodles – if you got all of that added, we are happy to eat a bowl or even two. It’s all about flavor and add-ins! Sorry, not sorry! ;P
There are more soups we like to cook and eat, of course. Stuff like this Coconut Curry Soup here. We are not completely opposed to liquid food… as long as it also has a bite. ;P That’s why we got some delicious gyoza dumplings here in the soup. I bet we are not the only ones that like an addition like that in a soup…
Preparing a Coconut Curry Soup like this one here is very simple. Everything that needs to be chopped can be done quickly, then you throw everything into the pot, one after the other, and fry/sauté it everything briefly. Next, you add the liquid, place the lid on top and let the soup simmer for some time… the most complicated part is done by then. All that’s left to do is adding the dumplings (gyoza) – and whoop, you’re ready to serve. We like to pan-fry the gyoza shortly beforehand to make them nice and crispy, but this is optional and not a dealbreaker if you don’t do it.
About those gyoza… we occasionally make them ourselves at home and throw some of them into the freezer for later use. By doing so, you always have something tasty waiting in the freezer that can be cooked quickly. Frozen dumplings can be used here for the soup as well. You should fry them in advance or cook them a bit longer in the soup so they are done when serving.
Fresh gyoza are available in many supermarkets these days. No need to make them at home. ;) However, depending on what type of dumpling you are buying, you have to be a bit careful. If the dumpling wrappers are very thin, the dumplings may dissolve in a soup. That’s why we prefer to pan-fry them briefly. That helps a lot. ;P
If you like soups that are popular in Asia and easy to prepare, you might want to take a look at these two recipes: our delicious Creamy Miso Ramen with Chicken Katsu is an absolute dream. So many add-ins, they almost seem to jump out of the bowl. ;P No less delicious and our favorite soup from Thailand – Tom Kha Gai. This coconut chicken soup is packed with flavors and a staple in our kitchen.
INGREDIENTS / ZUTATEN
(4 servings)
For the soup:
some oil (e.g. sesame oil) for frying
9 oz. (250g) brown mushrooms
1 medium onion, finely diced
2-3 garlic cloves, finely diced
1 small piece of ginger, finely chopped
1 tbsp. yellow curry paste
3 cups (750ml) veggie stock
1 can (14 oz./400g) coconut milk
2 tbsp. peanut butter
1 whole chili pepper (optional)
3.5 oz. (100g) baby spinach leaves
salt, pepper
12-16 dumplings (e.g. gyoza with veggie filling)
For the decoration (optional):
a few peanuts, chopped
1 spring onion, in rings
some crispy chili oil
(4 Portionen)
Für die Suppe:
etwas Öl (z.B. Sesamöl) zum Anbraten
250g braune Champignons
1 mittlere Zwiebel, fein gewürfelt
2-3 Knoblauchzehen, fein gewürfelt
1 kleines Stück Ingwer, fein gehackt
1 EL gelbe Currypaste
750ml Gemüsebrühe
1 Dose (400g) Kokosmilch
2 EL Erdnussbutter
1 Chilischote (optional)
100g Babyspinat
Salz, Pfeffer
12-16 Dumplings (z.B. Gyoza mit Gemüsefüllung)
Für die Dekoration (optional):
einige Erdnüsse, gehackt
eine Frühlingszwiebel, in Ringen
etwas Crispy Chili Öl
DIRECTIONS / ZUBEREITUNG
1. Clean and slice the brown mushrooms. Peel and finely dice the onion and garlic. Peel and finely chop the ginger. Wash and drain the spinach. Set everything aside.
2. Heat up a large Dutch oven with some (sesame) oil. Add the sliced mushrooms and fry for about 5-6 minutes until nicely browned all over. Remove the mushrooms from the pot and add a little more oil, if necessary. Add the onion, garlic, and ginger and sauté briefly, then add the curry paste and heat up/fry as well for a moment. Deglaze with the veggie stock and coconut milk, then stir in the peanut butter and add the chili pepper (optional). Let the soup simmer for about 6-8 minutes over a medium high heat.
3. While the soup is simmering, heat a non-stick frying pan with some oil and briefly fry the dumplings (gyoza) until nicely browned. Set aside.
4. Add the drained spinach to the soup and let it wilt a bit. Season with salt and pepper. Add the dumplings to the soup and let them warm up a little, if needed. Serve the soup in bowls with some chopped peanuts, spring onion rings and some crispy chili oil (optional).
1. Die braunen Champignons säubern und in Scheiben schneiden. Zwiebel und Knoblauch schälen und fein würfeln. Den Ingwer schälen und sehr fein hacken. Den Spinat waschen und abtropfen lassen. Alles zur Seite stellen.
2. Etwas (Sesam-) Öl in einem großen (gusseisernen) Topf erhitzen. Die Pilze dazugeben und etwa 5-6 Minuten im heißen Öl anbraten, bis sie rundum schön gebräunt sind. Aus dem Topf nehmen und ggf. noch einmal etwas Öl nachlegen. Zwiebel, Knoblauch und Ingwer in den Topf geben und kurz anschwitzen lassen, dann die Currypaste dazugeben und ebenfalls kurz mit anschwitzen. Mit Gemüsebrühe und Kokosmilch ablöschen, dann die Erdnussbutter einrühren und die Chilischote dazugeben (optional). Die Suppe etwa 6-8 Minuten bei mittlerer Hitzezufuhr köcheln lassen.
3. Während die Suppe köchelt, eine beschichtete Pfanne mit etwa Öl erhitzen und die Dumplings (Gyoza) kurz abraten, bis sie schön gebräunt sind. Zur Seite stellen.
4. Den abgetropften Spinat in den Topf dazugeben und zusammenfallen lassen. Mit Salz und Pfeffer würzen. Die Dumplings ebenfalls zur Suppe dazugeben und ein wenig aufwärmen lassen, falls notwendig. Die Suppe in Schalen mit etwas gehackten Erdnüssen, Frühlingszwiebelringen und etwas Crispy Chili Öl (optional) servieren.
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Here is a version of the recipe you can print easily.
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Easy Coconut Curry Dumpling Soup
- Prep Time: 00:10
- Cook Time: 00:25
- Total Time: 00:35
- Yield: 4 1x
- Category: Soup
- Cuisine: International
- Diet: Vegetarian
Description
The perfect soup for a relaxed weeknight dinner – this Coconut Curry Dumpling Soup is easy-to-prepare and super delicious! A family favorite!
Ingredients
For the soup:
some oil (e.g. sesame oil) for frying
9 oz. (250g) brown mushrooms
1 medium onion, finely diced
2-3 garlic cloves, finely diced
1 small piece of ginger, finely chopped
1 tbsp. yellow curry paste
3 cups (750ml) veggie stock
1 can (14 oz./400g) coconut milk
2 tbsp. peanut butter
1 whole chili pepper (optional)
3.5 oz. (100g) baby spinach leaves
salt, pepper
12-16 dumplings (e.g. gyoza with veggie filling)
For the decoration (optional):
a few peanuts, chopped
1 spring onion, in rings
some crispy chili oil
Instructions
1. Clean and slice the brown mushrooms. Peel and finely dice the onion and garlic. Peel and finely chop the ginger. Wash and drain the spinach. Set everything aside.
2. Heat up a large Dutch oven with some (sesame) oil. Add the sliced mushrooms and fry for about 5-6 minutes until nicely browned all over. Remove the mushrooms from the pot and add a little more oil, if necessary. Add the onion, garlic, and ginger and sauté briefly, then add the curry paste and heat up/fry as well for a moment. Deglaze with the veggie stock and coconut milk, then stir in the peanut butter and add the chili pepper (optional). Let the soup simmer for about 6-8 minutes over a medium high heat.
3. While the soup is simmering, heat a non-stick frying pan with some oil and briefly fry the dumplings (gyoza) until nicely browned. Set aside.
4. Add the drained spinach to the soup and let it wilt a bit. Season with salt and pepper. Add the dumplings to the soup and let them warm up a little, if needed. Serve the soup in bowls with some chopped peanuts, spring onion rings and some crispy chili oil (optional).
Notes
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