Description

This cozy, flavorful soup combines spicy Thai red curry with tender dumplings, coconut milk, and fresh herbs. It’s quick, comforting, and perfect for any night of the week!

Ingredients

Units Scale

For the Soup Base:
1 tablespoon coconut oil (or vegetable oil)
2 tablespoons Thai red curry paste
1 teaspoon fresh ginger, grated
3 cloves garlic, minced
4 cups chicken broth (or vegetable broth)
1 (14 oz) can coconut milk
1 tablespoon soy sauce (or fish sauce for authentic flavor)
1 teaspoon brown sugar
1 cup mushrooms, sliced
1 red bell pepper, sliced
12–15 frozen or fresh dumplings (chicken, pork, shrimp, or veggie)
For Serving:
1 cup baby spinach or bok choy
2 green onions, sliced
1/2 lime, cut into wedges
Fresh cilantro, for garnish
1 teaspoon sesame oil (optional, for extra flavor)
Red pepper flakes or sliced Thai chili (optional, for heat)

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Instructions

Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add red curry paste, ginger, and garlic. Sauté for 1 minute until fragrant.
Build the Broth: Pour in the chicken broth, coconut milk, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
Add Vegetables & Dumplings: Add mushrooms and bell pepper. Let simmer for 3 minutes. Carefully drop in the dumplings and cook according to package instructions (about 5-7 minutes, or until they float).
Final Touches: Stir in spinach or bok choy and cook for another 1-2 minutes until wilted. Remove from heat.
Serve: Ladle soup into bowls, top with green onions, cilantro, and a drizzle of sesame oil. Serve with lime wedges and chili flakes for extra flavor.

Notes

Swap dumplings for rice noodles if you prefer a noodle soup.
For a protein boost, add shredded chicken or tofu.
Use low-sodium soy sauce if watching salt intake.

Nutrition

Calories: 380
Sugar: 6g
Sodium: 850mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 12g
Cholesterol: 10mg