Description
A flavorful soup featuring dumplings in a spicy Thai red curry broth.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can coconut milk
- 1 cup mushrooms, sliced
- 1 cup spinach
- 1 cup dumplings (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Heat oil in a pot over medium heat.
- Add garlic and ginger, sauté until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Add vegetable broth and coconut milk, bring to a boil.
- Add mushrooms and dumplings, cook until dumplings are done.
- Stir in spinach, soy sauce, and lime juice.
- Serve hot, garnished with cilantro.
Notes
- Adjust curry paste for desired spice level.
- Use any vegetables you prefer.
- Leftovers can be stored in the fridge for up to 3 days.
- 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: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Thai Red Curry Dumpling Soup, Thai soup, dumplings, curry soup