Thai Red Curry Dumpling Soup
A warm, comforting soup! Can be enjoyed vegetarian or use your favorite chicken, beef, or seafood dumpling.
Servings: 4 servings
Equipment
Ingredients
- 1 Tablespoon olive oil
- ½ cup diced onion
- 3 garlic cloves, minced
- 1 Tablespoon Thai red curry paste*
- 3 cups vegetable broth or chicken broth
- 1 can (13.5 ounces) coconut milk
- 1 pound frozen dumplings
- 1 cup spinach fresh or frozen
- juice from one lime
- 1 Tablespoon chopped fresh cilantro
- 2 scallions, sliced
Instructions
- Heat oil in a Dutch oven over medium heat.
- Add the onions and garlic and sauté for 1-2 minutes, just until softened and fragrant.
- Add Thai red curry paste, stir with onions and garlic and cook for 1 minute.
- Increase heat to medium-high then pour in the broth and coconut milk.
- Bring the liquid to a boil. Then lower the heat to low-medium to simmer.
- Add the dumplings and cook according to package directions, usually between 4 an 8 minutes.
- Turn off the heat and add the spinach plus a squeeze of lime juice.
- Garnish with sliced green onions and chopped cilantro before serving.
Notes
Makes approximately 4 servings.
- Use less Thai red curry paste if you want it mild. Use more if you want it spicy. This recipe creates a slightly spicy soup.
- If using frozen spinach, thaw first and squeeze out any excess liquid before adding to the pot.
Nutrition
Calories: 530kcal | Carbohydrates: 56g | Protein: 11g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 1275mg | Potassium: 400mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5606IU | Vitamin C: 19mg | Calcium: 126mg | Iron: 6mg