Fend off the cold winter nights with this delicious, protein-packed Spicy Thai Dumpling Soup. It’s a ramped up comfort food that everyone in the house is sure to love.
Soup season is most definitely upon us. I know this because last night we saw our first snowfall of the year here in New Jersey. And while I’m not a fan of cold weather, I’ll endure it because it means I can cook up all kinds of soups throughout the week and feel really good about it. This week I’m branching out a little bit and heading east with this Spicy Thai Dumpling Soup.
Ingredients
Though it’s broth based, there’s still a lot of heartiness in this recipe thanks to the doughy dumplings. They’re Nasoya’s Thai Basil Dumplings and they’re filled with protein-packed Super Firm Tofu, green peas, carrots, red bell peppers and basil to create an authentic Thai-inspired dumpling. What’s better than putting that into a soup? Add in some cabbage and carrots, round it all out with garlic and a few spices (star anise, ginger, cumin, and curry powder) and voilá! You have a simple and delicious dinner that the whole family is sure to love.
Tell Me What You Think
As always, I’d love to hear your thoughts on this Spicy Thai Dumpling Soup if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Spicy Thai Dumpling Soup
Ingredients
- 1 Tbsp. sesame oil* See note below
- 2 cloves garlic minced
- 1 tsp. star anise
- 1/2 tsp. ground ginger
- 1 tsp. cumin
- 1 Tbsp. curry powder
- 6 cups vegetable broth
- juice from 1/2 lime
- 1/2 head green cabbage chopped into roughly 2-inch strips
- 2 carrots cut in half lengthwise and thinly sliced
- 1 package Nasoya Thai Basil Dumplings
- 1/2 cup cilantro roughly chopped
- 2 scallions chopped
- 1 bird's eye pepper thinly sliced
Instructions
- Heat sesame oil over medium heat until hot. Add in garlic, star anise, ground ginger, cumin, and curry powder. Stir to mix and sauté for 1 minute. Add vegetable broth and lime and bring just to a boil. Reduce to a simmer.
- Add cabbage and carrots and cook for 3 minutes. Add dumplings and cook for another 3 minutes.
- Remove from heat and serve with cilantro, scallions, and bird’s eye chilis if desired.
Notes
Nutrition
This post is sponsored by Nasoya. All opinions are my own.
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This was delicious! I didn’t have cabbage, so I substituted broccoli that I had roasted with rice wine vinegar, soy sauce, garlic, and chili pepper. It was a great way to use these dumplings other than pan frying them. I’ll definitely make this again. Perfect on a cold night. Thank you!
So glad you enjoyed the recipe, Suzanne! Thank you for sharing your experience. 😀