This is the perfect recovery soup for when you’re feeling a little under the weather and it’s super quick to make. My Mushroom soup with Dumpling is hearty and bursting with umami flavour. Inspired by my all time favourite, Tom Yum Soup, this recipe is sure to go down a treat.
Ingredients For Mushroom Soup with Dumpling
- Red chillis
- Garlic
- Ginger
- Lemongrass
- Spring onions
- Oil
- Water
- Nam Phrik Phao paste (if you can’t find it under this name then ‘Tom yum paste’ will work just fine
- Lime juice
- Fish sauce
- Frozen dumplings
The key to my Vegetarian Mushroom Dumpling soup is using the following aromatics: lemongrass, garlic, ginger and chilli. You don’t need to worry about chopping any of them up finely as I love texture in a soup! I also added some spring onions because it just felt right. You could totally throw in a protein like shrimp/prawn or chicken but I decided to keep it vegetarian. Instead I decided to use some earthy wild mushrooms that I picked up from H-Mart. The vanities I used were: oyster, white shimej, brown himeji and enoki.
Method
- Preheat the oil in a tall sided pot on a low heat.
- Begin by prepping your aromatics. Pound the lemongrass with the back of your knife to bruise it and roughly chop the chillis, garlic, ginger and spring onion.
- Fry the aromatics in the oil for 2-3 minutes. Then add in your mushrooms apart from the enoki mushrooms. Stir to coat in the oil and then add in the water and nam phrik phao paste. Bring to the boil on a medium heat for 15 minutes.
- Add in the frozen dumplings, enoki mushrooms, lime juice and fish sauce. Stir well and serve immediately.
- Optionally garish with red chilli, ginger and coriander!
Video Tutorial
Vegetarian Mushroom Dumpling Soup
Ingredients
- 2 lemon grass stalks
- 6 garlic cloves
- 2 inch ginger peeled
- 2 red chillis
- spring onion 1 large or 3 small
- 4 tbsp rapeseed oil
- 800 ml water
- 250 g mixed exotic mushrooms oyster, white shimej, brown himeji and enoki
- 2 tbsp nam phrik phao paste or tom yum paste
- ½ lime juice
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 20 frozen vegetable dumplings
Instructions
- Preheat the oil in a tall sided pot on a low heat.
- Begin by prepping your aromatics. Pound the lemongrass with the back of your knife to bruise it and roughly chop the chillis, garlic, ginger and spring onion.
- Fry the aromatics in the oil for 2-3 minutes. Then add in your mushrooms apart from the enoki mushrooms. Stir to coat in the oil and then add in the water and nam phrik phao paste. Bring to the boil on a medium heat for 15 minutes.
- Add in the frozen dumplings, enoki mushrooms, lime juice and fish sauce. Stir well and serve immediately.
- Optionally garish with red chilli, ginger and coriander!
If you like the look of this dish, then you should definitely check out the recipes below for some more amazing recipe ideas:
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