Description
This Thai Red Curry Dumpling Soup is a vibrant and comforting dish that combines the rich, aromatic flavors of red curry paste and coconut milk with tender dumplings and fresh vegetables. Perfect for a quick weeknight meal, this soup offers a delightful balance of spicy, savory, and fresh notes, garnished with cilantro and lime for an authentic Thai finish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 cup snap peas
- 1 red bell pepper, sliced
- 1 cup cooked dumplings (store-bought or homemade)
- 2 tablespoons soy sauce
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat oil: Heat the vegetable oil in a large pot over medium heat to prepare the base for the soup.
- Sauté onions: Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Add aromatics: Stir in the minced garlic and ginger, cooking for an additional minute until fragrant, enhancing the soup’s flavor.
- Cook curry paste: Add the red curry paste and cook for 1-2 minutes to release its rich, spicy flavors.
- Add liquids: Pour in the chicken or vegetable broth and coconut milk, stirring and bringing the mixture to a gentle simmer.
- Cook vegetables: Add the snap peas and sliced red bell pepper, cooking for 3-4 minutes until they are tender-crisp and vibrant.
- Add dumplings and seasoning: Gently stir in the cooked dumplings and soy sauce, allowing them to heat through without breaking apart.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro and lime wedges for added brightness and freshness.
Notes
- You can use store-bought dumplings or homemade for convenience and added flavor.
- Adjust the amount of red curry paste to control the spice level to your preference.
- Vegetarian and vegan options can be made by using vegetable broth and tofu or plant-based dumplings.
- For gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, best consumed fresh.
