Description
A comforting and creamy soup featuring Thai flavors, rich coconut milk, tender dumplings, and vibrant vegetables.
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
- In a soup pot over medium heat, add the neutral oil. Stir in the Thai red curry paste, garlic, and ginger, cooking for 1–2 minutes until fragrant.
- Pour in the chicken or vegetable broth and stir in the coconut milk. Bring to a gentle simmer.
- Add the fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning as needed.
- Gently add the frozen dumplings, cooking for 6–8 minutes based on package instructions.
- Stir in sliced mushrooms and greens, cooking for another 2 minutes until tender.
- Ladle into bowls and garnish with fresh herbs, chili, and onions before serving.
Notes
For a vegan version, use vegetable broth and soy sauce. Adjust the spice level to taste.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg