Description
A rich and comforting soup combining Thai red curry and tender dumplings in a creamy coconut broth packed with veggies and fresh herbs.
Ingredients
Scale
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 16 frozen dumplings (veggie, chicken, or shrimp)
- 1 large carrot, julienned
- 2 heads baby bok choy, halved
- 1 cup mushrooms, sliced
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Instructions
- Place a large soup pot over medium heat and let it warm up.
- Add sesame oil, then sauté garlic and ginger until fragrant. Stir in red curry paste and cook for 1 to 2 minutes.
- Pour in coconut milk and vegetable broth. Whisk until smooth. Add soy sauce and brown sugar. Bring to a simmer.
- Add carrots, mushrooms, and bok choy. Simmer for about 5 minutes.
- Add frozen dumplings and cook according to package instructions, typically 5 to 7 minutes.
- Squeeze in lime juice and sprinkle chopped cilantro before serving.
- Ladle into bowls and serve hot with optional lime wedges.
Notes
- Use full-fat coconut milk for the richest texture.
- Add greens like spinach or kale for extra nutrition.
- Adjust curry paste to match your spice preference.
- Store broth and dumplings separately for best reheating results.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: red curry soup, dumpling soup, Thai coconut broth, curry dumpling recipe, vegetarian soup