Description
A vibrant and cozy soup featuring tender dumplings in a rich, creamy Thai red curry and coconut milk broth. Quick, customizable, and packed with bold flavors — perfect for a comforting weeknight meal or an impressive dish for entertaining.
Ingredients
- 1 tablespoon oil (vegetable or coconut oil)
- 2–3 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken broth (or vegetable broth)
- 12–16 dumplings (pork, chicken, veggie, or shrimp — fresh or frozen)
- 1 tablespoon fish sauce (or soy sauce)
- 1 teaspoon sugar (optional)
- Juice of 1 lime (plus wedges for serving)
- Fresh cilantro (for garnish)
- Sliced green onions (optional)
- Fresh red chili slices (optional)
Instructions
-
Sauté the Curry Paste:
Heat oil in a large pot over medium heat. Add curry paste and sauté for 1–2 minutes until fragrant. -
Build the Broth:
Stir in coconut milk until smooth, then add chicken broth. Bring to a gentle simmer. -
Season the Soup:
Add fish sauce and sugar. Simmer for 3–5 minutes, then taste and adjust seasoning. -
Cook the Dumplings:
Add dumplings to the broth. Simmer for 6–8 minutes or according to package instructions, until dumplings are cooked through. -
Finish the Soup:
Stir in lime juice. Taste and adjust if needed. -
Garnish and Serve:
Ladle into bowls. Top with cilantro, green onions, and chili slices. Serve with lime wedges.
- Prep Time: 5 minutes
- Cook Time: 15 minutes