Silky Coconut Thai Dumpling Soup
This creamy Thai dumpling soup blends rich coconut milk, red curry, and bright lime for a fast, satisfying meal, perfect for busy nights.
Ingredients
Broth and Seasoning
- 1 cup coconut milk Use good-quality coconut milk for best flavor.
- 4 cups vegetable broth Use chicken broth for deeper flavor if desired.
- 1 tablespoon red curry paste Adjust to taste for spiciness.
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Main Ingredients
- 1 pound dumplings (fresh or frozen) If using frozen, add a couple of extra minutes to the cooking time.
- 1 cup mixed vegetables Like broccoli, bell peppers, and carrots. Keep in bite-sized pieces for even cooking.
Garnish and Serving
- Fresh cilantro For garnish.
- Lime wedges For serving.
Instructions
Preparation
- In a large pot, heat the vegetable broth and bring to a simmer.
- Stir in the coconut milk, red curry paste, soy sauce, garlic, and ginger.
- Allow the soup to simmer for about 5 minutes to let the flavors meld.
Cooking
- Add the dumplings and mixed vegetables to the pot.
- Cook until the dumplings are heated through and the vegetables are tender, about 5-7 minutes.
Serving
- Ladle the soup into warm bowls.
- Squeeze lime over each bowl and sprinkle with cilantro.
- Serve with steamed rice or a side dish.
Notes
Cool the soup to room temperature within two hours. Store in an airtight container in the refrigerator for up to 3 days. Reheat on low heat and stir until hot. Do not freeze coconut milk soup as the texture can change.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 10gSodium: 700mgFiber: 4gSugar: 3g