Description
A cozy, flavorful Thai-inspired soup made with red curry, coconut milk, vegetables, and tender dumplings for a quick and satisfying meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 cup snap peas
- 1 red bell pepper, sliced
- 1 cup cooked dumplings (store-bought or homemade)
- 2 tablespoons soy sauce
- Fresh cilantro and lime wedges for garnish
Instructions
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
3. Stir in the red curry paste and cook for 1-2 minutes to release the flavors.
4. Add the chicken or vegetable broth and coconut milk, bringing the mixture to a simmer.
5. Once simmering, add the snap peas and red bell pepper, cooking for 3-4 minutes until they are tender-crisp.
6. Gently stir in the cooked dumplings and soy sauce, heating through until everything is warmed.
7. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Notes
Serve the soup hot in individual bowls.
Garnish each bowl with a sprinkle of fresh cilantro.
Add a wedge of lime on the side for a citrusy kick.
Offer extra soy sauce or chili flakes for those who like a bit more spice.
Pair with a side of crusty bread or rice for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg