Description
A simple recipe for a flavorful soup featuring coconut milk, curry paste, and dumplings.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 pound frozen or fresh dumplings (pork, chicken, or vegetable)
- 1 cup sliced mushrooms
- 1/2 cup chopped red bell pepper
- 1/4 cup fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the red curry paste and cook for 1 minute, stirring constantly.
- Pour in the coconut milk and broth. Stir well to combine.
- Add the fish sauce and brown sugar. Bring the soup to a simmer.
- Add the dumplings, mushrooms, and red bell pepper to the simmering soup.
- Cook according to the dumpling package directions, usually 5 to 8 minutes, until the dumplings are cooked through and floating.
- Taste the soup and adjust seasoning if needed (add more fish sauce for saltiness or sugar for sweetness).
- Ladle the soup into bowls. Garnish with fresh cilantro and serve immediately with lime wedges.
Notes
- You can use store-bought wontons or gyoza instead of traditional dumplings.
- For extra heat, add a pinch of red pepper flakes with the curry paste.
- If you prefer a thinner broth, use light coconut milk instead of full-fat.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 750
- Fat: 25
- Saturated Fat: 18
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
- Cholesterol: 45
Keywords: Thai soup, coconut curry, dumpling soup, red curry, easy soup, weeknight meal