Description
A flavorful and healthy Thai red curry soup with dumplings, packed with fresh ingredients and bold spices.
Ingredients
- 1 tbsp coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 cup water
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 12 dumplings (store-bought or homemade)
- 1 cup spinach
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp brown sugar
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 2-3 minutes.
- Add Thai red curry paste. Stir for 1 minute.
- Pour in coconut milk, vegetable broth, and water. Bring to a simmer.
- Add red bell pepper and carrot. Simmer for 5 minutes.
- Gently add dumplings. Cook for 3-4 minutes or until they float.
- Stir in spinach, lime juice, soy sauce, and brown sugar. Cook for 1 minute.
- Garnish with cilantro before serving.
Notes
- Use store-bought dumplings for convenience.
- Adjust spice level by adding more or less curry paste.
- Add tofu or chicken for extra protein.
- Serve with rice or noodles if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai