Green Curry with Dumplings and Noodles
Prep time 10 minutes | Cook time 20-30 minutes
Dive into a bowl of deliciousness with this easy vegan green curry soup that’s bursting with aromatic flavors. This is one of my favorite easy vegan meals perfect for a busy weeknight when you want to avoid takeout but still want to eat something delicious.
Adding fluffy dumplings and udon noodles makes it extra comforting and the heat from the curry will keep you warm from the inside out up on a chilly day. This is a hearty meal, that you can serve to anyone and leave them feeling satisfied and delighted! I hope you enjoy it!
Ingredients
5 ounces of udon noodles–you can replace with buckwheat noodles as well
1 cup of diced yellow onion
2 stalks of celery
2 carrots
2-3 cloves of garlic
1-2 tablespoons of coconut oil
1 heaping tablespoon of minced ginger
1 can of coconut milk–it is ok to use light coconut milk, I often do
⅓ can of thai green curry–my favorite vegan brand is Maesri
2-3 Cups of vegetable broth
2 cups of shelled edamame
3-4 cups raw kale- chopped into small pieces
8 frozen vegan dumplings
Instructions
Cook the noodles per the instructions on the package, once cooked drain, rinse in cool water, put a dash of sesame oil on them, toss to prevent sticking and let them sit in the pan.
Chop the onion into small pieces and saute in about 1 tablespoon of coconut oil or another high smoke point oil.
While the onion is sauteing, you will chop your other vegetables. Start by washing your carrots really well. I leave the skins on for added nutrients.
Chop the carrots and celery into small pieces. Mince the garlic.
Add 1 tablespoon of minced ginger to the already sauteing onion, then add in the carrots, celery, and garlic, mix well to coat with the coconut oil. If your veggies are sticking it is ok to add a small amount of vegetable broth to deglaze the pan.
Shake your can of coconut milk very well, the coconut milk may separate so you can pour it into a bowl and mix it with a whisk. Be sure to scrape the can and add to the bowl if the coconut milk has separated.
Pour about 1/3 of the coconut milk into the pan with the chopped veggies.
Add in about 1/3 of a can of green curry paste, mix this together well until the curry is dissolved.
Add in the remaining coconut milk to your saute pan, as well as 1 cup of vegetable broth.
Let your veggies simmer over low heat for about 15 minutes, you do not want this at a boil as it can scorch the coconut milk.
While the veggies are simmering cook up the dumplings according to package directions. I use Trader Joe’s Thai Vegetable Gyoza
After the vegetables have been simmering for about 10 minutes add 2 cups of shelled edamame soy beans to your simmering veggies. If the edamame is frozen add it about 5 minutes after the other vegetables begin to simmer. You can also sub tofu for this step!
Add in the chopped kale about to the simmering vegetables at the last 5 minutes, add another cup or two of the vegetable broth (to your desired consistency) cover the pan and let the kale wilt down. Once the kale is wilted your curry is ready to serve
NOTE- the consistency of this soup is up to you- if you want it brothiery add more vegetable broth, if you want it thicker add less!
To serve, add some cooked noodles to your bowl, add in a few dumplings, top with a generous scoop of the green curry soup mixture.
Enjoy!
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Order my favorite vegan curry paste here:
I use my dutch oven for everything- order yours here:
