Recipe Intro From feedfeed
We made a hearty bowl of Green Curry Soup with Dumplings and think it's the perfect way to welcome fall! We used Pacific Foods Organic Chicken Bone Broth and Pacific Foods Plant-Based Unsweetened Coconut Beverage to give this soup a boost of extra flavor and creaminess.
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Prep time 60 minutes
Cook time 40 minutes
Yield: Serves or Makes 5-6
To make the dumplings, heat sesame oil in a pan over low heat and add scallions and garlic. Cook for about 3 minutes, or until fragrant but not brown.
Add shiitake mushrooms and cook for about 5 minutes, or until all of the moisture has evaporated and the mushrooms are dark brown. Add Napa cabbage and season with salt. Cook for about 8 minutes, or until wilted. Remove the vegetable mixture from the pan and set aside to cool.
Working with one dumpling wrapper at a time, wet the edges and add 1 tablespoon of the vegetable filling to the center of the dumpling. Fold the wrapper in half and pleat the edge until tightly sealed. Set aside while you make the broth.
For the curry paste add cilantro, jalapeño, lemongrass, ginger, garlic, shallots, kaffir lime leaves, shrimp paste and salt to a blender and process until smooth.
Add Pacific Foods Unsweetened Plant-Based Coconut Beverage and Pacific Foods Organic Chicken Bone Broth to a heavy bottomed pot and bring to a simmer. Whisk in green curry paste and let simmer over low heat for about 5-10 minutes.
When ready to eat , bring a large pot of water to a boil and cook dumplings for about 3 minutes, or just until they float to the top.
Add the cooked dumplings to a bowl and pour green curry broth on top. Add garnishes of choice and enjoy.