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coconut-red curry dumpling soup recipe

Coconut-Red Curry Dumpling Soup – The Ultimate Thai-Inspired Bowl

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  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Description

This Coconut-Red Curry Dumpling Soup is perfect to warm up on a cold winter day! Filled with bold flavors of garlic, ginger, and red curry, perfectly balanced with unsweetened coconut milk, this soup will satisfy any adventurous craving!


Ingredients

Scale
  • 1 Tbsp Our Family® 100% Pure Refined Coconut Oil
  • 1 medium Our Family® Carrot, chopped
  • 1 medium yellow onion, halved and chopped
  • 3 Tbsp Thai red curry paste
  • 1 1/2 tsp Our Family® Minced Garlic in Water
  • 1/2 tsp refrigerated ginger stir in purée
  • 1 container (32 ounces) low-sodium vegetable broth
  • 1 can (13.66 fluid ounces) unsweetened lite coconut milk
  • 16 frozen chicken or pork dumplings
  • 2 cups packed chopped baby bok choy
  • 2 Tbsp fresh lime juice
  • Chopped fresh cilantro for garnish (optional)

Instructions

1. In large saucepot, heat oil over medium-high heat. Add carrot and onion; cook 5 minutes or until tender-crisp, stirring occasionally.

2. Add curry paste, garlic and ginger purée; cook 1 minute or until fragrant, stirring occasionally.

3. Stir in broth and coconut milk; heat to a simmer.

4. Reduce heat to medium-low; simmer 15 minutes.

5. Add dumplings; cook 4 minutes, carefully stirring occasionally.

6. Add bok choy and lime juice; cook 2 minutes or until bok choy is wilted and dumplings are heated through and internal temperature of dumplings reaches 165°, gently stirring occasionally.

7. Serve soup garnished with cilantro, if desired.


Notes

To cook dumplings in a skillet for a crunchy texture, place dumplings, flat side down, in large covered skillet. Add 2/3 cup water and 1 1/2 tablespoons coconut oil and heat to a boil over high heat. Reduce heat to medium, and cook 8 minutes or until liquid is absorbed and bottom of dumplings are crisp, and internal temperature reaches 165°. Add the dumplings to the soup mixture at the end of step 1.


Nutrition

  • Serving Size: 2 1/2 cups
  • Calories: 294
  • Sugar: 7g
  • Sodium: 686mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 15mg