Description
A creamy and flavorful coconut curry soup with soft dumplings, perfect for a spring dinner.
Ingredients
Scale
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 cup snap peas
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 package dumplings (store-bought or homemade)
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable broth over medium heat.
- Add the coconut milk, red curry paste, soy sauce, ginger, and garlic. Stir well to combine.
- Bring the mixture to a simmer and add the diced carrots, bell peppers, and snap peas.
- Cook for about 10 minutes until the vegetables are tender.
- Add the dumplings to the pot and cook according to package instructions, usually about 5-7 minutes.
- Once the dumplings are cooked, remove from heat and garnish with fresh cilantro.
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Notes
- For a spicier soup, add more red curry paste.
- Feel free to use any vegetables you have on hand.
- This soup can be made vegan by ensuring the dumplings are plant-based.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg