Easy Thai Red Curry Dumpling Soup
Ingredients:
1 tablespoon vegetable oil
1 small onion, chopped
1 red bell pepper, sliced
1 tablespoon red curry paste
4 cups vegetable or chicken broth
1 can (14 oz) coconut milk
1 tablespoon soy sauce
1 teaspoon ginger, grated
1 cup baby spinach or bok choy, roughly chopped
12-15 frozen dumplings (your choice of flavor)
Fresh cilantro or basil, for garnish
Lime wedges, for serving
Instructions:
Sauté the Vegetables:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sliced red bell pepper. Sauté for about 3-4 minutes until softened.
Add Curry Paste and Ginger:
Stir in the red curry paste and grated ginger, cooking for another minute until fragrant.
Add Broth and Coconut Milk:
Pour in the vegetable or chicken broth and the coconut milk. Stir well to combine, then bring to a gentle simmer.
Cook the Dumplings:
Add the frozen dumplings directly into the soup and let them cook according to the package instructions, usually 5-7 minutes or until fully cooked.
Add Spinach and Season:
Stir in the chopped spinach (or bok choy) and soy sauce, cooking for 1-2 minutes until the greens are wilted.
Serve:
Ladle the soup into bowls and garnish with fresh cilantro or basil. Serve with lime wedges for an extra burst of flavor.
Prep Time: 10 minutes | Cook Time: 20 minutes
Enjoy your warm and comforting Thai red curry dumpling soup with a hint of spice and creamy coconut flavor!