Description
A comforting and flavorful soup featuring soft dumplings in a rich coconut curry broth, perfect for chilly evenings or gatherings.
Ingredients
Scale
- 1 tbsp neutral oil (canola or avocado)
- 1 tbsp Thai red curry paste
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 2 tsp lime juice
- 8–10 frozen dumplings or pot stickers
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach or bok choy
- Sliced red chili
- Fresh cilantro
- Thai basil
- Green onions
Instructions
- Heat the oil in a soup pot over medium heat. Add the red curry paste, garlic, and ginger; sauté for 1–2 minutes until fragrant.
- Pour in the broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add the fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning as desired.
- Carefully add the frozen dumplings and cook for 6–8 minutes, following package instructions.
- Stir in the sliced mushrooms and greens, cooking for an additional 2 minutes until tender.
- Ladle the soup into bowls and garnish with fresh herbs, sliced chili, or green onions before serving.
Notes
Experiment with different vegetables or proteins to customize the soup to your taste preferences.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg