Thai Coconut Curry Soup with Dumplings
A rich and creamy Thai coconut curry soup featuring aromatic spices and delicate dumplings, perfect for a comforting meal.
Ingredients
For the Soup Base
- 1 tablespoon vegetable oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can coconut milk (14 ounces)
- 2 cups mixed vegetables (bell peppers, carrots, snap peas)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup cooked chicken or tofu, cubed (optional)
- 12-15 pieces dumplings (store-bought or homemade)
- salt and pepper, to taste
For Garnish
- Fresh basil leaves For garnish
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium heat.
- Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the red curry paste to the pot, stirring well to combine with the onions, garlic, and ginger. Cook for 2-3 minutes to intensify the flavors.
Cooking
- Pour in the vegetable broth and coconut milk. Stir to mix and bring the mixture to a gentle simmer.
- Add your mixed vegetables of choice, bringing everything back to a simmer. Cook until the vegetables are tender, about 5-7 minutes.
- If using chicken or tofu, add those to the pot now, letting them warm through.
- Season the soup with soy sauce and lime juice. Adjust with salt and pepper according to your taste.
- In the last few minutes of cooking, gently add the dumplings to the soup and cook according to package instructions or until they are tender and cooked through.
Serving
- Remove the pot from the heat and serve the soup hot, garnishing with fresh basil leaves.
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Notes
Using high-quality coconut milk will enhance the richness of the soup. Adjust red curry paste based on your desired spice level.