Description
Discover the irresistible Thai Red Curry Dumpling Soup, a fusion of creamy coconut milk, zesty red curry paste, and tender dumplings. This vibrant and nutritious dish is packed with fresh vegetables and herbs, perfect for a quick and flavorful meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon 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
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Sauté onion and red bell pepper for 3-4 minutes until softened. Add garlic and ginger; cook for 1-2 minutes.
- Incorporate Curry Paste: Stir in the Thai red curry paste; cook for 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in vegetable broth and coconut milk. Stir in soy sauce and brown sugar. Simmer gently.
- Cook Dumplings: Add frozen dumplings and simmer for 5-7 minutes until tender.
- Add Greens: Stir in spinach or bok choy; cook until wilted, 1-2 minutes.
- Serve: Garnish with cilantro and green onions. Serve with lime wedges.
Notes
- Adjust the spice level by modifying the amount of red curry paste.
- Substitute dumplings with gluten-free or vegan varieties if needed.
- For added protein, include tofu, shrimp, or chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soups, Main Course
- Method: Stovetop
- Cuisine: Thai
