Easy Thai Red Curry Dumpling Soup
A creamy and flavorful soup filled with fragrant spices and tender dumplings, perfect for a comforting meal.
Ingredients
For the Broth
- 2 tablespoons red curry paste Adjust spice level to taste.
- 1 can (400 ml) coconut milk
- 4 cups vegetable broth Use low-sodium for a healthier version.
Vegetables
- 1 cup bell peppers, sliced Any color works well.
- 1 cup mushrooms, sliced Button or shiitake mushrooms can be used.
- 1 cup fresh spinach Substitute with kale for a different texture.
For the Dumplings
- 1 package store-bought dumplings Vegetable or chicken dumplings work.
Seasoning
- 2 tablespoons soy sauce Use low-sodium soy sauce for a healthier option.
- 1 tablespoon lime juice Freshly squeezed for the best flavor.
For Serving
- Fresh cilantro Chopped for garnish.
- Lime wedges For an extra zing.
Instructions
Preparation
- In a large pot, heat a bit of oil over medium heat. Add the red curry paste and sauté it for about a minute until it becomes fragrant.
- Pour in the coconut milk and stir until the curry paste is fully integrated.
- Add the vegetable broth, bell peppers, and mushrooms to the pot. Bring to a gentle boil, then reduce heat to a simmer.
Cooking
- Stir in the dumplings carefully. Allow them to cook for about 5-7 minutes or until they float to the surface.
- Add the fresh spinach, soy sauce, and lime juice. Cook for another 2-3 minutes until the spinach wilts.
Serving
- Ladle the soup into bowls, and top with fresh cilantro. Serve with lime wedges on the side.
Notes
Experiment with different dumpling types and consider adding sesame oil or red pepper flakes for extra flavor. Use fresh veggies to enhance taste.