Description
A comforting and flavorful red curry dumpling soup made with creamy coconut milk, aromatic curry paste, and tender dumplings, perfect for a quick and satisfying meal.
Ingredients
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 3 cups chicken or vegetable broth
- 1 can (400 ml) coconut milk
- 2 teaspoons soy sauce
- 1 teaspoon fish sauce (optional)
- 1 teaspoon sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 250 grams frozen dumplings (chicken, or vegetable)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- 1 green onion, sliced
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add red curry paste, garlic, and ginger, and stir for about 1 minute until fragrant.
- Pour in the broth and coconut milk, stirring well to combine.
- Add soy sauce, fish sauce (if using), and sugar. Let the soup simmer for about 5 minutes.
- Add frozen dumplings, mushrooms, and carrots. Cook for 5–7 minutes until dumplings are fully cooked.
- Stir in spinach and let it wilt for about 1 minute.
- Add lime juice and adjust seasoning if needed.
- Ladle into bowls and garnish with cilantro and green onions before serving.
Notes
- You can add shrimp or shredded chicken for extra protein.
- Use vegetable broth and skip fish sauce for a vegetarian version.
- Add chili flakes or extra curry paste for more heat.
- Include additional vegetables like bell peppers, snap peas, or bok choy for variety.
- Reheat gently to avoid overcooking dumplings.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
