Curry wonton soup
vegan, refined sugar free, warming and comforting
Equipment
- 1 saucepan
- 1 pot
Ingredients
- 1 Tbsp vegetable oil
- 1 scallion
- 1 Tbsp fresh ginger, grated
- 2 Tbsp red or yellow curry paste
- 450 ml vegetable broth
- 120 grams full fat coconut milk
- 1 tbsp Mirin sauce
- 100 grams Enoki mushrooms
- 4 pieces baby pak-choi
- 4 Tbsp cilantro chopped
- 4 Tbsp spring onion, chopped
- 120 grams noodles
- 8 pieces homemade wontons
Instructions
- In a medium saucepan, heat the oil.
- Add the chopped scallion and sauté until translucent. Add the grated ginger and sauté for one minute, stirring. Add the curry paste and the Mirin and stir to combine
- Add the vegetable broth and bring to a boil. Add salt if needed.
- Add the coconut milk and let simmer for 10 minutes
- In another saucepan, boil some water and cook the noodles. Drain and rinse them, then add to the soup.
- Add the baby Pak-choi and Enoki mushrooms. Cook for a couple of minutes
- Bring a big pot of water to boil. Add the dumplings into the boiling water and cook for 3-4 minutes, or until the dumplings float to the top. Transfer the cooked dumplings to the pot with the curry broth.
- Top with cilantro and spring onions.