Description
This hearty soup features a rich coconut curry base infused with garlic, ginger, and red curry paste. The addition of tender dumplings and optional fresh vegetables makes it a versatile, one-pot meal perfect for any occasion. Serve it with lime wedges and fresh herbs for a vibrant, aromatic experience.
Ingredients
Units
Scale
- For the Broth:
- 1 tablespoon vegetable or coconut oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 4 cups vegetable or chicken broth
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon fish sauce (optional for extra umami)
- 1 teaspoon brown sugar
- Juice of 1 lime
- For the Dumplings:
- 12-15 store-bought or homemade dumplings (vegetarian or meat-filled)
- Optional Add-ins:
- 1 cup chopped vegetables (e.g., spinach, bell peppers, or mushrooms)
- Chili flakes or chili oil (for extra spice)
- Garnish:
- Fresh cilantro, scallions, or Thai basil
- Lime wedges
- Crispy garlic or sesame seeds (optional)
Instructions
- Prepare the Base: Heat oil in a large pot over medium heat. Add garlic and ginger, sautéing until fragrant (about 30 seconds). Stir in the curry paste and cook for another minute.
- Build the Broth: Pour in the broth and coconut milk. Stir in soy sauce, fish sauce (if using), brown sugar, and lime juice. Bring the mixture to a gentle simmer.
- Cook the Dumplings: Add the dumplings directly to the broth and let them cook according to the package instructions (typically 5–7 minutes) or until they float to the surface.
- Add Vegetables: If using fresh vegetables, stir them in during the last few minutes of cooking until tender.
- Adjust Seasoning: Taste and adjust with more lime juice, salt, or chili flakes if needed.
- Serve: Ladle the soup into bowls, ensuring each serving has dumplings and broth. Garnish with cilantro, scallions, and any other desired toppings.
Notes
- To make this vegan, ensure the dumplings are plant-based and use coconut aminos instead of fish sauce.
- For a spicier version, add extra curry paste or fresh chilies.
- If preparing in advance, store the broth and dumplings separately to prevent the dumplings from becoming soggy.
Nutrition
- Serving Size: 1 bowl (approximately 1½ cups)
- Calories: ~450 kcal
- Sugar: 10 g
- Sodium: ~1800 mg
- Fat: 26 g (Saturated Fat: 15 g)
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 55mg