Description
A vibrant and comforting soup featuring a rich blend of red curry flavors, creamy coconut milk, and colorful vegetables, all topped with delicious dumplings. Perfect for a cozy meal any night of the week!
Ingredients
Scale
- 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
- Heat the vegetable oil in a large pot over medium heat.
- 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.
- Add the red curry paste and cook for 1-2 minutes to release the flavors.
- Pour in the chicken or vegetable broth and coconut milk, bringing the mixture to a simmer.
- Add the snap peas and red bell pepper, cooking for 3-4 minutes until tender-crisp.
- Gently stir in the cooked dumplings and soy sauce, heating through.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- Adjust the spice level by varying the amount of red curry paste.
- For a vegetarian version, ensure the dumplings and broth are vegetarian.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: soup
- Method: Stovetop
- Cuisine: thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg