Description
This Vegetarian Thai Dumpling Soup with Mushrooms is a comforting dish that combines soft dumplings with a fragrant broth. It’s perfect for chilly evenings and is packed with nutritious vegetables.
Ingredients
Scale
- For the Dumplings:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup water (adjust as needed)
- 1 tablespoon vegetable oil
- For the Filling:
- 1 cup shiitake mushrooms, finely chopped
- 1 cup napa cabbage, finely chopped
- 1/2 cup carrots, grated
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper to taste
- For the Soup:
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon red curry paste (adjust to taste)
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 cup baby spinach
- 1 red bell pepper, thinly sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Dumpling Dough: In a mixing bowl, combine 1 cup all-purpose flour and 1/2 teaspoon salt. Gradually add 1/4 cup water, mixing until a soft dough forms. If the dough is too sticky, add a little more flour. Knead for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 15 minutes.
- Make the Filling: In a large skillet over medium heat, add 1 tablespoon vegetable oil. Once hot, add 2 cloves minced garlic and 1 teaspoon grated ginger, sautéing for about 30 seconds until fragrant. Then, stir in 1 cup finely chopped shiitake mushrooms, 1 cup finely chopped napa cabbage, 1/2 cup grated carrots, and 1/4 cup chopped green onions. Cook for 5-7 minutes until the vegetables are tender. Season with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon chopped cilantro, and salt and pepper to taste. Remove from heat and let cool slightly.
- Form the Dumplings: Divide the rested dough into small balls, about the size of a tablespoon. On a floured surface, roll each ball into a thin circle, about 3 inches in diameter. Place a spoonful of the filling in the center of each circle and fold the dough over to create a half-moon shape. Pinch the edges to seal tightly, ensuring no filling escapes. Repeat until all dough and filling are used.
- Prepare the Soup Base: In a large pot, combine 4 cups vegetable broth, 1 can of coconut milk, 1 tablespoon red curry paste, 1 tablespoon soy sauce, 2 tablespoons lime juice, and 1 teaspoon sugar. Bring to a gentle simmer over medium heat, stirring occasionally to mix the curry paste thoroughly.
- Cook the Dumplings: Once the soup is simmering, carefully add the dumplings to the pot. Gently stir to avoid breaking them, and cook for 5-7 minutes until they float to the top and are cooked through. This indicates they are ready.
- Add the Vegetables: After the dumplings have floated, add 1 cup of baby spinach and 1 thinly sliced red bell pepper to the soup. Cook for an additional 2-3 minutes until the spinach wilts and the bell pepper softens slightly.
- Serve: Ladle the soup into bowls, garnishing with fresh cilantro and lime wedges on the side. Enjoy your homemade Vegetarian Thai Dumpling Soup with Mushrooms while it’s hot!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Be careful not to overfill the dumplings; about a tablespoon of filling is perfect. Using a non-stick skillet for sautéing the filling can prevent sticking and make cleanup easier.