Spicy Vegan Curry Wonton Soup
Ingredients
Soup base
- 1 tablespoon vegetable oil
- 1 scallion
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red or yellow curry paste
- 2 cups (450ml) vegetable broth
- 1/2 cup (120ml) full-fat coconut milk
Toppings
- Enoki mushrooms
- Baby pak-Choi
- Cilantro
- Spring onions, chopped
- Noodles
- Homemade wontons
Preparation
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
Cook the noodles. You can either cook the noodles in the broth or in another saucepan and then add them 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 to 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
