This kimchi red curry dumpling soup is a delicious and filling meal. Since dumplings and kimchi are ready to eat, they can be prepared in just 15 minutes.

I often like to drink cold soups in the summer, like this carrot lemongrass soup or this gazpacho. But now that it’s fall in New York, I’m excited about hot soup season.

This curry soup and dumplings are actually perfect for the middle of the year, as this time of year can have a very cold morning followed by a warm, sunny afternoon. It is lukewarm but does not require a simmer like most soups. Use some pre-made ingredients to make it quick.

Vegetarian meal helper: Nasoya’s Thai basil vegetable dumplings

As much as I wish I could make dumplings, I can’t—at least not yet. Lisa’s tutorial will rescue me when I start learning!

For now, stick with Nasoya’s organic vegan dumplings. They’re ready to cook: just a few minutes of simmering is all it takes to put them on the table. You can cook them with water or broth, as I did in this recipe. They are delicious—delicious on the outside and with a delicious tofu filling inside.

Thanks to the tofu filling, each dumpling contains 6 grams of plant-based protein. The filling also includes some vegetables (Onions, carrots, peas, bell peppers, carrots) that complement the other vegetables in the dish. I like the texture in the middle of the dumpling; it’s tender but not mushy, and it has a bit of texture.

Red curry dumpling soup ingredients

Red curry paste

Dumplings are the soup’s star, but Thai red curry sauce is second. The flavors of most red curry paste products – garlic, lemongrass, chili – complement the flavors of Nasoya dumplings very well.

I’m still learning about the different flavors of Thai curries. Both would work for this recipe based on my knowledge and experience of using green and red curry paste in recipes. I often eat red curry sauce at home, so that’s what I’m using here!

pickles

The taste and texture of this red curry dumpling soup come from Nasoya kimchi. As regular readers know, I already know a lot about this pickle! Last fall, I had the pleasure of traveling to South Korea to learn about the Nasook kimchi-making process. The trip also taught me about the history of kimchi and how its culinary origins have become a modern tradition.

I sometimes use kimchi as a condiment, but I also like to put it into dishes like pumpkin porridge or my pickled garbanzo salad with crushed chickpeas. To make this soup, you can either pile the kimchi in a bowl before eating it or stir it into the soup at the last minute or two of cooking. It’s up to you.

vegetable

I made this soup using vegetables that I always keep in the fridge: onions, red peppers, and broccoli. I also added snow peas at the end, so they kept their lovely, crunchy texture. I love that their sweetness complements the saltiness and spiciness of the dishes.

You can substitute other vegetables, including broccoli, jelly beans, and green beans. Zucchini is great, too. Work with what you have.

Coconut milk

In this recipe, coconut milk is the most appropriate source of cream, as many Thai curries are made with coconut milk or water. It’s also a convenient option because adding it is as easy as opening a can. If you don’t have or want to use coconut milk, you can use my all-purpose cashew cream in red curry coconut soup instead.

Store and serve red curry dumpling soup

The dumpling soup can be kept in the refrigerator for up to four days. Except for pickles, I recommend storing all pickles in an airtight container. The dumplings are sturdy enough to hold their shape when you store the broth, which is excellent.

You can store the kimchi separately from any additional ingredients, such as cilantro or scallions, and add them just before serving the soup.

It was the first time I’d eaten dumplings in a while – perhaps since my trip to Korea last fall. There are many great places to order plant-based dumplings in New York City, but I only got out a little due to the shadow of only going this little. Eating dumplings at home, along with a bowl of nutritious, spicy broth and vegetables, is a treat.

The Nasoya website has a full recipe for Red curry dumpling soup and more information about finding Nasoya dumplings near you.

Enjoy yourself. I’ll be back soon.