Description
This vibrant Thai Coconut Curry Dumpling Soup combines the rich creaminess of coconut milk with the bold flavors of Thai red curry paste, fresh ginger, and garlic. Packed with colorful vegetables and tender dumplings, this hearty soup offers a comforting yet exotic meal perfect for any day of the week.
Ingredients
Scale
Soup Base
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable broth
- 3 tbsp Thai red curry paste
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 2 tbsp lime juice (adjust to taste)
- 2 tbsp low-sodium soy sauce or tamari
Vegetables
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
Dumplings
- 12 oz store-bought dumplings
Garnish
- ¼ cup fresh cilantro, chopped
Instructions
- Sauté Aromatics: Heat a tablespoon of oil in a large pot over medium heat. Add the minced garlic and grated ginger; sauté until fragrant, about 1-2 minutes.
- Cook Vegetables: Toss in the sliced bell peppers and carrots; sauté until slightly softened yet still crisp, around 3-4 minutes.
- Add Liquids: Pour in the vegetable broth and coconut milk, stirring gently to combine everything evenly.
- Incorporate Curry Paste: Stir in the Thai red curry paste until fully incorporated, making sure the soup has a consistent color and flavor.
- Cook Dumplings: Gently add the dumplings into the bubbling broth; cook according to package instructions, usually about 6-8 minutes, until they are cooked through and tender.
- Finish and Garnish: Just before serving, squeeze fresh lime juice into the soup and sprinkle with chopped cilantro for a fresh, tangy finish.
Notes
- Adjust the amount of Thai red curry paste to make the soup milder or spicier to suit your taste.
- You can substitute the dumplings with homemade or different types such as chicken or shrimp dumplings if desired.
- For a vegan version, ensure the dumplings do not contain any meat or egg products.
- Use low-sodium soy sauce or tamari to control the salt level, or adjust to taste.
- This soup reheats well and can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
