When corn is at its summer peak, I like to whip up this Japanese style Corn Potage. It’s a silky smooth soup which is unbelievably creamy. It always tastes like summer in a bowl to me and it couldn’t be easier to make. Delicious read more
If you made the chicken stock I posted earlier this week, I have an excellent use for it. This Egg Drop Wonton Soup combines two Chinese takeout favorites in one easy and delicious meal. Frozen dumplings ramp up the convenience factor, and help turn this soup into a filling meal. Using my homemade chicken stock, which is infused with ginger and scallions, gives this simple soup savory depth. You could also make this vegetarian by using a vegetarian stock and meat free dumplings.
I usually have some kind of dumplings in the freezer. Either these Pork Gyoza or Kimchi Shrimp Dumplings, would be amazing in this Egg Drop Wonton Soup. Of course there are endless varieties of frozen dumplings you can buy as well. Frozen dumplings are a freezer staple for us and should be for you too. They are economical, simple to prepare straight from the freezer, make a great last minute appetizer, and can be added to other dishes to make them more interesting: hot pots, instant ramen, and of course this soup!
When the dumplings are cooked through, they will float to the top. You can lower the heat so the bubbling subsides to check.
If you were mesmerized by egg drop soup as a child, you might be surprised by how easy it is to make those fabulous ribbons of egg. I tend to like my egg in bigger sheets so I get a good mouthful. If you prefer wispy streaks, pour the egg in very slowly in a thin stream.
At this point, take a taste of the broth. If it needs more salt, give it a splash of soy sauce. I use light soy sauce if I have it on hand; as the name implies it has a lighter color so it’s frequently used for clear liquids, but regular soy sauce will work too. Just add it sparingly, you can always add more. I also add the toasted sesame oil.
When the broth is to your liking, it’s time to garnish with the scallions and serve!
A little dollop of my chili crisp would be nice here, if you like things hot. Let me know what you think of this lightning quick Egg Drop Wonton Soup by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!
*If you are using dumplings that are already cooked, you only need to cook them for a couple of minutes in the soup so they are heated through.
*If you only have store bought chicken broth and you have a little bit of time, simmer the broth with half of a roughly chopped onion, 3 scallions also roughly chopped, and 6 garlic cloves. Simmer the broth covered for 20-25 minutes before continuing with the recipe. The soup will be a lot more flavorful.
Keywords: soup, wonton, chicken stock, egg drop, dumplings
It may still be in the mid 80’s here in sunny South Florida, but that does not mean I am immune to the charms of fall. And my Kabocha Soup is all of your sweater weather, cozy nights in, warm baking smells wafting through the read more
What the Pho?! First things first. Let’s clear up the pronunciation. Pho is pronounced fuh, NOT foe. Now that we’ve gotten that out of the way, Beef Pho is to Vietnam what pizza is to Italy, or what fish and chips are to England. It read more
Move over pumpkin spice! My Fall soup cravings are far less basic. I didn’t want a soup that tastes like a muffin so instead I came up with this Curry Sweet Potato Soup. It’s rich and creamy, with a blast of funky spice from red curry paste and lemongrass. It’s still a lovely autumn shade of orange. If you live someplace where seasons are a real thing, you can wrap yourself in your favorite sweater and sip it from a mug. All your Fall dreams come true!
This soup is so creamy and full of flavor, even people who balk at a meatless meal will be happy to slurp this up-looking at you dear husband. The sweet potatoes give the soup heft and body. But the aromatics take it to the next level, lending an edge that keeps the soup from being boring. You will be surprised by the complexity as you reach for a refill. Furthermore, I’ve made this soup with both vegetable stock and water and did not notice much of a difference between the resulting soups. So go ahead and reach for the water if that’s all you have. I don’t think you’ll feel like it’s missing anything.
There’s nothing like Thai red curry paste for a jolt of flavor. While you could make your own paste, the ingredient list is pretty long, and there are good commercial options available. Personally, I prefer the Maesri brand that I talk about in my Funky Asian Pantry. I’ve tried them all over the years in our restaurants, and this brand by far has the brightest flavor and complexity. To me, it has the most authentic taste and perfect amount of heat.
Additionally, this soup gets a boost from the subtle lemongrass flavor. Usually when I call for lemongrass in a recipe it’s minced, and I reach for my frozen tub of it- truly one of the most convenient food products on earth. But you can also use a fresh stalk by first trimming the bulb, then smashing it with the side of your knife. When the soup is done, don’t forget to remove it before blending.
Finally, I toss in a couple of bay leaves to flavor my Curry Sweet Potato Soup. I love bay leaves and I don’t think home cooks use them nearly often enough. They impart a wonderful woodsy and floral note. However, bay leaves must be removed before eating because even when cooked, they are too tough to chew and could present a choking hazard.
The first thing we are going to do is sauté the onions. For this soup we only want to “sweat” them. That means we don’t want them browned, just cooked until they are soft and translucent, and release some of their liquid, or sweat. Once the onions are softened and translucent, we add the curry paste, garlic, ginger, lemongrass, and bay leaf.
While the aromatics and spices are blooming in the heat, we are also going to be sauteing the sweet potato. This way, it can soak up all that delicious flavor before we add the liquid. Once everything really begins to smell amazing, we add the stock or water and let it simmer.
Take the soup off the heat when the potatoes are soft, about 25 minutes. Remember, you want to remove the lemongrass (if you are using whole pieces) and bay leaves. Blend the soup with an immersion blender. Pro-tip: Don’t turn the immersion blender on until it is in the soup! Pretty sure you don’t want to be surprised with orange specks of Curry Sweet Potato Soup on your ceiling.
You can also blend this in a regular blender. But here too you want to be very careful. Only fill the blender half way. When you overfill it, the steam from the soup can pop the lid right off! With a regular blender, you will have to blend it in multiple batches. Your ceiling will thank you.
After blending, you add the coconut milk and bring the soup back to a simmer. And you’re done! Rich, creamy, perfectly spiced sweet potato soup.
One delicious sip, and you will never want a basic, pumpkin spice muffin for soup ever again. Try my easy Curry Sweet Potato Soup tonight! If you make our Curry Sweet Potato Soup, we want to know! Leave a comment, rate it, and tag us in your photos, @funkyasiankitchen. Show us the goods!
A rich, creamy and perfectly spiced soup!
2 tablespoons unsalted butter*
1 medium onion chopped
2 tablespoons peeled and chopped ginger (about 1/2 inch piece)
4 large cloves garlic minced
2 bay leaves
1 tablespoon red curry paste
1 ½ pounds sweet potato, peeled and cut into large dice about 1 inch
1 ½ teaspoons salt
1 stalk of lemongrass or 2 Tablespoons chopped lemongrass
1 tablespoon sugar
3 cups vegetable stock or water
1–13.5 ounce coconut milk
To serve:
Lime wedges
1. Heat a large heavy soup pot or dutch oven over medium high heat.
2. If using whole lemongrass, cut the top 2/3 of the lemongrass stalk off and discard. Trim the base of the bulb and peel off any tough dry layer. Then mince the lemongrass. Set aside.
Add the butter and onions. Lower heat to medium low and cook for 6-8 mins until the onions are translucent and soft.
3. Then add the ginger, garlic, bay leaves, curry paste, lemongrass, and sweet potato. Stir fry for 1-2 mins. to bloom the spices.
4. Next add the salt, sugar and vegetable stock and bring the soup to a simmer over high heat. Lower heat to medium low, cover with a lid, and cook for 20-25 mins. until the potatoes are very soft. Stir occasionally to keep the potatoes from sticking to the bottom of the pan.
5. Remove the bay leaves.
6. Add the coconut milk to the soup and blend the soup, either with an immersion blender or carefully with a standard blender. (If you are using a standard blender, add the coconut milk straight to the blender cup and blend the soup in batches to get a smooth consistency. Keep the feed tube open, covered with a clean kitchen towel, and start with a low speed at first to be safe).
7. Bring the soup back to a simmer over medium heat. Thin the soup with a little more stock or water as needed (the soup soup be thick and creamy but not like a thick puree). Adjust seasoning if needed (if you’ve used water, you’ll need a little more salt).
Serve with lime wedges on the side.
* This vegetarian soup can easily be made vegan by switching out the butter for either oil or a vegan butter.
Keywords: curry vegetarian soup
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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