Dumplings with red curry sweet potato soup

Dumplings swimming in quick red curry sweet potato soup.
Dumplings swimming in quick red curry sweet potato soup. Photo: Katrina Meynink

Use vegetable dumplings for a speedy vegetarian meal.


12-16 quality store-bought raw dumplings (about 450g)


3 tbsp red curry paste

700g sweet potato, peeled and chopped into 3cm pieces

400ml chicken stock (or vegetable)

400ml coconut milk

To serve

1 bunch broccolini, halved lengthways

¼ small red cabbage, shredded

1-2 spring onions, finely sliced

¼ cup coriander leaves, chopped


Place a large saucepan over medium-high heat. Cook the curry paste until fragrant and the oil starts to separate. Add the sweet potato and cook for 1 to 2 minutes before adding the stock.

Bring to the boil then reduce heat and simmer for 20 to 25 minutes or until the sweet potato is soft. Remove from heat, add the coconut milk and blitz using a stick blender until smooth. Season to taste.

Steam the broccolini and the dumplings according to packet instructions.

Spoon the soup into serving bowls, top with 3 to 4 dumplings per serve then add the broccolini, raw cabbage, green onion and coriander. Serve immediately.

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