Description
This Thai Red Curry Dumpling Soup is a quick and flavorful meal featuring creamy coconut milk, spicy red curry paste, and tender dumplings. It’s perfect for a weeknight dinner and can be customized to suit dietary needs.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 cup snap peas
- 1 red bell pepper, sliced
- 1 cup cooked dumplings (store-bought or homemade)
- 2 tablespoons soy sauce
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
- Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
- Add red curry paste and cook for 1-2 minutes to release flavors.
- Pour in chicken or vegetable broth and coconut milk. Bring to a simmer.
- Add snap peas and bell pepper, cooking for 3-4 minutes until tender-crisp.
- Gently stir in cooked dumplings and soy sauce. Heat through.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- For a vegan option, use vegetable broth and vegan dumplings.
- To make the soup gluten-free, opt for gluten-free soy sauce and dumplings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg