Description
A comforting and flavorful Thai-inspired soup featuring red curry, coconut milk, vegetables, and dumplings. This soup is easy to make and perfect for a cozy night in.
Ingredients
Scale
Soup:
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons Thai red curry paste
- 1 (13.5-ounce) can full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
Add-ins:
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach
- 12–16 frozen dumplings (vegetable or chicken)
- Juice of 1 lime
- Fresh cilantro, sliced green onions, and lime wedges for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil, sauté onion until softened, add garlic and ginger, cook until fragrant.
- Add Curry Paste: Stir in red curry paste to release flavor.
- Simmer Soup: Pour in coconut milk, broth, soy sauce, and sugar. Bring to a simmer.
- Cook Vegetables: Add mushrooms and bell pepper, cook until tender.
- Add Dumplings: Simmer frozen dumplings until cooked through.
- Finish Soup: Stir in spinach until wilted. Remove from heat, add lime juice.
- Serve: Garnish with cilantro, green onions, and lime wedges.
Notes
- Use any store-bought frozen dumplings—vegetable, chicken, or shrimp.
- For extra heat, add red pepper flakes or sriracha.
- Swap spinach for kale or bok choy if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
