Easy Thai Red Curry Dumpling Soup
Ingredients:
1 tablespoon vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
2 tablespoons red curry paste
4 cups chicken or vegetable broth
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon sugar
12-15 dumplings (frozen or homemade)
1 cup mushrooms, sliced
1 red bell pepper, sliced
1/2 cup baby spinach
2 green onions, chopped
Fresh cilantro, for garnish
Directions:
Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.
Add the garlic and ginger, sautéing for another 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1-2 minutes until the paste becomes aromatic.
Pour in the broth and coconut milk, then add the fish sauce and sugar. Bring to a simmer.
Add the dumplings, mushrooms, and red bell pepper, and cook for 5-7 minutes until the dumplings are heated through and the vegetables are tender.
Stir in the baby spinach and cook for an additional 1-2 minutes until wilted.
Garnish with chopped green onions and fresh cilantro before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 4 servings