Description
This Easy Thai Red Curry Dumpling Soup is a warm, aromatic dish packed with Thai flavors. The combination of creamy coconut milk, spicy curry paste, and tender dumplings makes for a comforting and satisfying meal that’s perfect for chilly evenings or when you need a flavorful pick-me-up.
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste
- 4 cups (1 liter) vegetable broth
- 1 can (14 oz) coconut milk
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 12–15 frozen dumplings (any variety)
- 1 cup baby spinach or bok choy
- Fresh cilantro and green onions, for garnish
- Lime wedges, for serving
Instructions
1. Sauté the Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sliced red bell pepper, sautéing for 3-4 minutes until softened.
2. Add Aromatics and Curry Paste: Stir in the garlic, ginger, and Thai red curry paste, cooking for another 1-2 minutes while stirring constantly until fragrant.
3. Add Liquids and Seasoning: Pour in the vegetable broth, coconut milk, soy sauce, and brown sugar. Stir everything together and bring the soup to a gentle simmer.
4. Cook the Dumplings: Add the frozen dumplings to the pot and let them cook for 5-7 minutes, or until they are heated through and tender.
5. Add Greens and Finish: Stir in the baby spinach or bok choy, cooking just until the greens are wilted.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve with a lime wedge on the side for a zesty finish.
Notes
Adjust the spiciness by adding more or less curry paste to suit your preference. Serve with additional lime wedges and garnish with extra herbs for added freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg