Thai Red Curry Dumpling Soup
Ingredients:
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
4 cups vegetable broth
1 can (14 oz) coconut milk
2 cups mixed vegetables (such as bell peppers, carrots, and snap peas)
1 package (about 12 oz) dumplings (vegetable or chicken)
2 tablespoons soy sauce
1 tablespoon lime juice
Fresh cilantro, for garnish
Sliced green onions, for garnish
Directions:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the red curry paste to the pot, stirring well to combine with the onion mixture. Cook for another 2 minutes to enhance the flavors.
Pour in the vegetable broth and coconut milk, stirring until the curry paste is fully dissolved. Bring the mixture to a gentle simmer.
Add the mixed vegetables to the pot and cook for about 5 minutes, or until they are tender but still crisp.
Gently add the dumplings to the soup, cooking according to the package instructions, usually around 5-7 minutes, until they are heated through.
Stir in the soy sauce and lime juice, adjusting the seasoning to taste.
Serve the soup hot, garnished with fresh cilantro and sliced green onions for an added burst of flavor.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings