Veg Dumpling Soup

 Ingredients

1 Tbsp oil

1 medium sized onion, finely chopped

3-4 cloves garlic, finely chopped 

1 Tbsp fresh ginger, finely chopped

3 Tbsp red curry paste

4 cups vegetable broth

250 ml Coconut Milk

2-3 French beans, finely chopped 

1/4 red bell pepper, chopped

1/4 green bell pepper, chopped

10 steamed dumplings/ momos

2 Tbsp soy sauce

Fresh cilantro and lime wedges for garnishing 

Procedure

Heat 1 tbsp of vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic and ginger, cooking for about a minute until fragrant. Add in 2-3 tbsp of red curry paste and cook for 1-2 minutes to release its flavors. The paste should become fragrant, and the oil will begin to separate slightly.

Pour in 4 cups of vegetable broth and coconut milk. Simmer the soup for about 2-3 minutes. Add the vegetables. Gently add the pre-cooked dumplings and 2 tbsp of soy sauce. Let the soup simmer for few more minutes. Garnish with fresh cilantro and a wedge of lime. Squeeze the lime juice over the soup just before eating for an extra burst of flavor.