Name: Coconut curry dumpling soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 3 UNIT spring onions, cut into rings; 2 UNIT garlic cloves, finely chopped; 1.5 Tsp. ginger, peeled and grated; 1.5 tbsp. red curry paste; 1 some organic coconut oil; 1 cans Bio Kokosmilch; 700 ml water; 1 tbsp. agave syrup; 1 lime juice, fresh; 2 tbsp. soy sauce; 3 UNIT kaffir lime leaves (optional); 1 Whole pak choi; 1 to taste shallots, deep-fried; 1 to taste Crispy chili oil; 1 to taste cilantro (optional); 15 UNIT gyoza or dumplings of your choice

Schale mit cremiger Kokos-Curry-Dumpling-Suppe, gefüllt mit Gyoza und Pak Choi in aromatischer Brühe aus Kokosmilch, roter Currypaste, Ingwer und Knoblauch, garniert mit Frühlingszwiebeln, Röstzwiebeln, Chiliöl und frischen Kräutern auf hellem Hintergrund.

Preparation time:

Baking / Cooking time:

10 minutes

Minimal effort, maximum flavor: In just 20 minutes, you can easily whip up a vegan dumpling soup. Here, creamy coconut milk meets spicy red curry paste, while fresh ginger and garlic provide the final flourish. Perfect for anyone who loves it simple yet uncompromisingly delicious!

Ingredients for

3 UNIT

spring onions, cut into rings

2 UNIT

garlic cloves, finely chopped

1.5 Tsp.

ginger, peeled and grated

1.5 tbsp.

red curry paste

1 some

organic coconut oil

1 cans

Bio Kokosmilch

700 ml

water

1 tbsp.

agave syrup

lime juice, fresh

2 tbsp.

soy sauce

3 UNIT

kaffir lime leaves (optional)

1 Whole

pak choi

1 to taste

shallots, deep-fried

1 to taste

Crispy chili oil

1 to taste

cilantro (optional)

15 UNIT

gyoza or dumplings of your choice

Step 1/4

Fry the curry paste in a little coconut oil. Add the spring onions, garlic and ginger and fry for 1-2 minutes.

Step 2/4

Deglaze with coconut milk and add water. Add agave syrup, soy sauce and optional kaffir lime leaves to the soup, cover and simmer for approx. 5 mins. Finally, season to taste with the juice of half a lime.

Step 3/4

Bring water to the boil in a separate pan and simmer the dumplings for a few minutes according to the instructions on the packet. Add the pak choi for the last 1-2 minutes.

Step 4/4

Serve the soup in bowls and add the dumpings and pak choi. Garnish with coriander, chili oil, fried shallots and the green part of the spring onions as desired.

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Jules Radu

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You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work here, become test subjects. We can confirm that when Jules cooks, it's really tasty! In addition to developing recipes, she also has a knack for designing and implementing video and marketing projects.

It's clear that Jules has turned her hobby into a career when you take a look at her list of favourite things to do: in her free time, she loves to experiment with new recipes – and she shares the delicious results on her Instagram channel @beatreaze. Her sense of aesthetics isn't just limited to arranging snacks on a plate. Jules also has a soft spot for interior design and loves unusual vintage lamps.

Coconut curry dumpling soup

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Jules Radu

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