Description
A comforting coconut curry soup with vibrant flavors, mixed vegetables, and fluffy dumplings in a creamy broth.
Ingredients
Scale
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons red curry paste
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 bell pepper, diced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 cup frozen dumplings
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a little oil over medium heat. Add the garlic and ginger, sautéing until fragrant.
- Stir in the red curry paste and cook for another minute to release its full flavor.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- Toss in the diced carrots and potatoes, allowing them to cook until tender, usually about 10 minutes.
- Stir in the bell pepper and frozen dumplings, cooking them through according to package instructions.
- Season with salt and pepper to taste, adjusting the flavors to your liking.
- Serve warm, garnished with fresh cilantro for a pop of color and freshness.
Notes
For added flavor, consider using fresh vegetables and herb garnishes. Customize with additional spices or toppings based on preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg