Description
A delicious and aromatic soup featuring dumplings in a rich Thai coconut curry broth.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (carrots, bell peppers, snap peas)
- 1 package (12 oz) dumplings (store-bought or homemade)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant.
- Stir in red curry paste and cook for another minute.
- Add vegetable broth and coconut milk; bring to a simmer.
- Add mixed vegetables and cook until tender.
- Gently add dumplings and cook according to package instructions.
- Stir in soy sauce and lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the spice level by adding more or less curry paste.
- Feel free to use any vegetables you have on hand.
- This soup can be made vegan by ensuring the dumplings are plant-based.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- 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: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg