Description
A creamy, comforting Thai-inspired soup featuring coconut milk, red curry, tender dumplings, and fresh vegetables, delivering a rich and flavorful one-pot meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (400 ml) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional)
- 1 teaspoon brown sugar
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach
- 20–25 frozen or fresh dumplings
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Sauté chopped onion for 3–4 minutes until softened.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in red curry paste and cook briefly to release flavors.
- Pour in broth and coconut milk, stirring until smooth.
- Add soy sauce, fish sauce, and brown sugar; bring to a gentle simmer.
- Add mushrooms and bell pepper, cooking for about 5 minutes.
- Add dumplings and cook according to package instructions (5–7 minutes).
- Stir in baby spinach and lime juice, letting spinach wilt.
- Taste, adjust seasoning, and serve hot with fresh cilantro.
Notes
- Adjust spice level by reducing or increasing curry paste.
- Use vegetable broth and skip fish sauce for a vegetarian version.
- Add shrimp or shredded chicken for extra protein.
- If soup thickens when reheating, add a splash of broth or water.
- Freeze only the broth; add fresh dumplings when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
