Description
A vibrant and comforting Thai Coconut Curry Dumpling Soup combining creamy coconut milk, fragrant red curry, fresh vegetables, and tender dumplings for a quick and flavorful meal perfect for any day.
Ingredients
Scale
Soup Base
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable broth
- 3 tbsp Thai red curry paste
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 2 tbsp lime juice (adjust to taste)
- 2 tbsp low-sodium soy sauce or tamari
Vegetables
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- ¼ cup fresh cilantro, chopped
Dumplings
- 12 oz store-bought dumplings
Instructions
- Sauté Aromatics: Heat a tablespoon of oil in a large pot over medium heat. Add the minced garlic and grated ginger; sauté until fragrant, about 1-2 minutes.
- Cook Vegetables: Toss in the sliced bell peppers and carrots. Sauté for 3-4 minutes until they are slightly softened but retain some crispness.
- Add Liquids: Pour in the vegetable broth and coconut milk, stirring gently to combine all ingredients evenly in the pot.
- Incorporate Curry Paste: Stir in the Thai red curry paste thoroughly until it is fully mixed into the soup base, allowing the flavors to meld.
- Cook Dumplings: Gently add the store-bought dumplings into the bubbling broth. Cook them according to the package instructions, usually about 8-10 minutes, until they are heated through and tender.
- Finish Soup: Just before serving, squeeze fresh lime juice into the soup and sprinkle with chopped cilantro for a bright fresh flavor.
Notes
- Adjust lime juice to your preferred level of tanginess.
- Use low-sodium soy sauce to control the saltiness.
- Vegetables can be swapped or added according to preference, such as snap peas or baby corn.
- Dumplings can be either vegetarian or meat-filled depending on your choice.
- If preferred spicier, add extra red curry paste or a pinch of chili flakes.
