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Spicy Coconut Curry Dumpling Soup

A warm and flavorful soup blending rich coconut milk, aromatic spices, and tender dumplings, perfect for cozy evenings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 can coconut milk (400 ml)
  • 4 cups vegetable broth
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 cups mixed vegetables (like bell peppers, carrots, and snap peas)
  • 1 cup dumplings (store-bought or homemade)
For serving
  • to taste fresh cilantro for garnish
  • 2 pieces lime wedges
  • to taste chili flakes for extra spice (optional)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Stir in the red curry paste, mixing well with the aromatics and letting it cook for about a minute to release its flavors.
  4. Pour in the coconut milk and vegetable broth, stirring until well combined. Bring the soup to a gentle simmer.
  5. Toss in your mixed vegetables and let them cook for about 5 minutes, allowing them to soften while still retaining their crunch.
  6. Add the dumplings to the pot and cook according to package instructions (usually around 5-7 minutes).
  7. Stir in the fish sauce or soy sauce. Taste and adjust seasoning if needed.
  8. Serve hot, garnished with fresh cilantro and lime wedges. Add chili flakes for an extra kick if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well if dumplings are separated.