Description
A cozy bowl of Creamy Thai Dumpling Soup, featuring a velvety coconut broth, fragrant spices, and plump dumplings, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups vegetable or chicken broth
- 1 can (400 ml) coconut milk
- 2 tablespoons red curry paste
- 300g dumplings (fresh or frozen)
- 2 cups spinach leaves
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Sliced red chili, for garnish (optional)
- Lime wedges, for serving
Instructions
- Heat the oil: In a large pot, heat the vegetable oil over medium heat.
- Sauté aromatics: Add the diced onion and sauté for 3–4 minutes until soft. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the broth: Pour in the vegetable or chicken broth and bring to a gentle simmer.
- Incorporate coconut and curry: Lower the heat and mix in the coconut milk and red curry paste, stirring until fully combined.
- Cook the dumplings: Add the dumplings to the pot, cooking according to package instructions (about 5–7 minutes if frozen).
- Add spinach: Once the dumplings are cooked, fold in the spinach leaves, allowing them to wilt for 1–2 minutes.
- Season to taste: Stir in the soy sauce and lime juice, adjusting seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili if desired.
- Optional accompaniments: Serve with lime wedges on the side for an extra citrus hit.
Notes
This soup can be stored in the fridge for up to 3 days and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg