Description
A fragrant and spicy Thai-inspired soup with delicate dumplings, infused with the rich flavors of red curry paste, coconut milk, and fresh herbs. Perfect for a cozy, warming meal.
Ingredients
Scale
- 1 package (about 20) frozen dumplings (chicken, pork, or vegetable)
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 1 garlic clove, minced
- 1/2 cup mushrooms, sliced
- 1/2 cup baby spinach
- 1/2 lime, juiced
- Fresh cilantro, for garnish
- Sliced red chili, for garnish (optional)
Instructions
- In a large pot, heat a little oil over medium heat. Add the garlic, ginger, and red curry paste. Cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
- Add the fish sauce, soy sauce, and mushrooms, and let simmer for 5 minutes.
- Carefully drop the frozen dumplings into the simmering soup and cook for about 8-10 minutes, or until the dumplings float to the top and are cooked through.
- Stir in the spinach and lime juice, and cook for another 1-2 minutes until the spinach is wilted.
- Taste and adjust seasoning with extra fish sauce, soy sauce, or lime juice as needed.
- Serve hot, garnished with fresh cilantro and optional chili slices for a spicy kick.
Notes
- You can use homemade dumplings if you prefer, or substitute with wontons or gyoza.
- For an extra rich flavor, add a dollop of cream or yogurt to the soup before serving.
- Adjust the spice level by adding more or less red curry paste, or use a mild version if you prefer a gentler flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes