Description
A comforting and flavorful Thai-inspired soup that combines the richness of coconut milk and the heat of red curry paste with tender dumplings and fresh vegetables. Perfect for a quick and satisfying meal.
Ingredients
Scale
Main Soup
- 1 tablespoon coconut oil or neutral oil
- 2 tablespoons Thai red curry paste
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar (optional)
- 1–2 cups mixed vegetables (such as bell peppers, mushrooms, or baby spinach)
Dumplings
- 12–16 frozen or fresh dumplings (vegan or meat-filled)
Finishing Touches
- Juice of 1/2 lime
- Fresh cilantro and sliced green onions for garnish
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add the red curry paste, ginger, and garlic, and sauté for 1–2 minutes until fragrant.
- Prepare Broth: Pour in the vegetable broth and coconut milk, stirring to dissolve the curry paste. Bring to a gentle boil, then stir in the soy sauce and brown sugar if using.
- Add Vegetables and Dumplings: Add the mixed vegetables and simmer for 3–4 minutes. Drop in the dumplings and cook according to package instructions. Squeeze in the lime juice once dumplings are cooked.
- Finish and Serve: Adjust seasoning if needed. Ladle the soup into bowls and garnish with cilantro and green onions. Serve hot.
Notes
- You can use potstickers, gyoza, or wontons for the dumplings.
- For extra spice, add chili oil or sliced Thai chilis.
- Great for a quick weeknight meal or a cozy lunch option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
