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Crafting the Perfect Vegan Red Curry Dumpling Soup: A Balanced Weeknight Meal

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This recipe delivers the luxurious, creamy depth of Thai red curry, combined with comforting, yielding plant-based dumplings. It’s a profoundly satisfying, one-bowl meal that’s both hearty and bright.

Ingredients

Scale

One 14-ounce package firm or extra-firm tofu, pressed thoroughly

One cup finely chopped shiitake mushrooms

Two cloves garlic, minced

One tablespoon finely minced fresh ginger

One half cup finely shredded carrots

Two tablespoons soy sauce or tamari

One teaspoon toasted sesame oil

One fourth teaspoon white pepper

One package square or circular wonton wrappers (about 40 wrappers)

One tablespoon coconut oil

Two shallots, thinly sliced

One fourth cup quality vegan red curry paste

Four cups low-sodium vegetable broth

One 13.5-ounce can full-fat coconut milk

Two tablespoons tamari or soy sauce

One tablespoon maple syrup or brown sugar

Juice of one lime

One cup water

One cup snow peas, halved

One fourth cup chopped fresh cilantro, for garnish

Instructions

1. Prepare the Dumpling Filling: Combine the pressed tofu, mushrooms, aromatics, and seasonings. Mix well until cohesive.

2. Assemble the Dumplings: Fill each wonton wrapper with about one teaspoon of the mixture and seal the edges tightly with water.

3. Build the Broth Aromatics: In a large pot, melt the coconut oil and sauté the shallots until they begin to soften.

4. Bloom the Curry Paste: Stir in the red curry paste and cook for one to two minutes until fragrant.

5. Simmer the Soup: Add the vegetable broth, coconut milk, tamari, water, and sweetener. Bring the mixture to a gentle simmer.

6. Cook the Dumplings: Carefully drop the assembled dumplings into the simmering broth in small batches.

7. Add Final Vegetables: Stir in the snow peas and cook until they are tender-crisp.

8. Finish and Serve: Remove the pot from the heat, stir in the fresh lime juice, and ladle the soup into bowls, garnishing with cilantro.

Notes

Use full-fat coconut milk for the best, creamiest texture.

For gluten-free, use rice paper wrappers and gluten-free tamari.

The lime juice must be added at the very end to preserve its freshness.

Nutrition

Find it online: https://www.flavourrecipe.com/vegan-red-curry-dumpling-soup/