Description
This Easy Thai Red Curry Dumpling Soup combines the flavors of creamy coconut milk, spicy red curry paste, and hearty dumplings, making it a quick and satisfying meal perfect for any weeknight. It’s a vibrant and rich soup that’s vegan-friendly and ready in just 25 minutes!
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste
- 4 cups (1 liter) vegetable broth
- 1 can (14 oz) coconut milk
- 1 tbsp soy sauce
- 1 tsp 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
- In a large pot, heat the vegetable oil over medium heat. Sauté the onion and bell pepper for 3-4 minutes until softened.
- Add the garlic, ginger, and red curry paste, and cook for another 1-2 minutes, stirring constantly until fragrant.
- Pour in the vegetable broth, coconut milk, soy sauce, and brown sugar. Stir well and bring the soup to a gentle simmer.
- Add the dumplings to the pot and cook for 5-7 minutes, until they are heated through and tender.
- Stir in the baby spinach or bok choy until wilted.
- Serve hot, garnished with cilantro, green onions, and a lime wedge on the side.
Notes
- Feel free to adjust the spice level by adding more or less red curry paste.
- Any type of dumpling can be used in this soup, including vegan options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g