The Viral Dumpling Soup
10-Minute Dumpling Soup (No Oven Faff)
That viral dumpling soup everyone's obsessing over? I'm defintiely not turning on the oven and waiting 30 minutes, so I made it using a pan, laksa pasta, our Thai Yum Phrik chilli oil, coconut milk, and vegan dumplings.
So quick and easy, and just enough time to set the table while it cooks. The dumplings bob about like little clouds in this creamy, spicy broth - exactly what busy evenings need. No need to preheat the oven or wait 30 minutes, done in 10! Boom, go read a book or play a family game of UNO instead.
Ingredients
- 1–2 tablespoons laksa paste - check if its vegan if necessary
- 1 tablespoon Thai crispy chilli oil (or to taste)
- 1 can coconut milk
- 1 cup water (or more, depending on how brothy you like it)
- Dumplings (frozen, 6-8 per person depending on size)
- Greens (bok choy, spinach, or whatever’s in the fridge)
- Lime wedges
- Fresh coriander
- Beansprouts (optional but excellent)
- Salt
Method
- In a saute pan (hapjespan) combine laksa paste and Thai crispy chilli oil. Mix together and leave for a minute.
- Add coconut milk, water and a pinch of salt and stir well to combine.
- Add dumplings, cover with a lid, and let cook for 8 minutes (check cooking time on dumplings packet).
- Add your greens, cover again, and cook for 2 more minutes until just wilted.
- Squeeze in fresh lime juice to taste.
- Ladle into bowls and top with coriander, beansprouts, and an extra drizzle of chilli oil if you’re feeling spicy.