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mushroom dumpling soup

Vegetarian Mushroom Dumpling Soup

My Mushroom Dumpling soup 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.
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Servings: 4 people

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!