Red Curry Dumpling Noodle Soup

Red Curry Dumpling Noodle Soup

Flavor Base:
1 tbsp red curry paste
2 cloves garlic, minced
1 tsp ginger grated
2 tbsp parsley finely chopped
2 tbsp tahini
3 tbsp soy sauce
1 tbsp fish sauce
2 tbsp lemongrass paste
3 tbsp hot oil chili oil or neutral oil

Soup:
1 block of cubed tofu
Meat of choice (optional, I added leftover bacon)
Sliced white onion
150g noodles pad thai rice (or other noodles of choice)
2 heads bok choy, chopped
8-10 dumplings, fresh or frozen
Reserved 2-3 cups noodle cooking water
1 can of coconut milk

Optional Toppings:
Scallions Thinly Sliced
1 tbsp Sesame Seeds
1 tbsp Chili oil or chili crisp
Lime Wedges
Seaweed sheets (Nori)

In a large heatproof bowl, combine curry paste, garlic, ginger, parsley, tahini, fish sauce, lemongrass paste, and soy sauce.

Heat the hot oil in a small pan until it shimmers, then carefully pour it over the mixture. Stir until smooth and aromatic.

Boil noodles in a large pot according to package instructions.

Add bok choy during the last 2 minutes to blanch.

Remove noodles and bok choy using tongs or a slotted spoon. Set aside in bowl of cold water & reserving the extra cooking water.

In the same boiling water or a separate pot, cook the dumplings for 5–7 minutes or as directed on the package. Drain and set aside. Cook onions in leftover oil and put into soup.

Mix the flavor base into the rice noodle water to create a rich broth. Add can of coconut milk. Heat on high. add tofu, onions and meat until fully cooked. Adjust seasoning with salt or chili flakes as needed.

Divide noodles, bok choy, and dumplings among serving bowls. Pour the broth over them.

Top with scallions, sesame seeds, and a drizzle of chili oil or chili crisp. Add lime wedges and nori if desired. Serve immediately while hot.