Description
This Thai Coconut Curry Dumpling Soup combines a creamy coconut milk broth, vibrant vegetables, and aromatic spices, making it the perfect cozy, flavorful dish. Paired with homemade or store-bought dumplings, it’s a comforting meal for any time of year.
Ingredients
Scale
- 1 can (400ml) full-fat coconut milk
- 4 cups vegetable broth (low-sodium)
- 1/2 cup chopped cilantro
- 1/2 cup chopped basil
- 2 tbsp red curry paste
- 1 tbsp grated ginger
- 3 cloves garlic, minced
- Juice of 1 lime
- 1 cup flour (for dumplings)
- 1/2 cup water (for dumplings)
- Pinch of salt (for dumplings)
- 1 diced bell pepper
- 1 sliced carrot
- 1 cup snow peas
- 2 cups baby spinach
- Optional: pre-made dumplings or filling of choice (e.g., mushrooms or tofu)
Instructions
- Prepare Ingredients: Chop vegetables and gather all ingredients. For homemade dumplings, mix flour, salt, and water to form a dough. Cover with a damp cloth.
- Make Broth: In a large pot, combine coconut milk and vegetable broth over medium heat. Stir in red curry paste, grated ginger, minced garlic, and lime juice. Let it simmer for 5 minutes to infuse flavors.
- Cook Vegetables: Add diced bell peppers to the simmering broth and cook for 3 minutes. Then, add sliced carrots, snow peas, and spinach, cooking for another 4 minutes until tender yet crisp.
- Prepare Dumplings: Drop pre-made dumplings into the broth and cook until they float, about 5 minutes. For homemade dumplings, roll dough into circles, fill with desired filling, and drop them into the broth to cook.
- Final Adjustments: Allow the soup to rest off heat for 5 minutes, taste for seasoning, and adjust with more lime juice or salt if needed.
- Serve: Ladle soup into bowls and garnish with fresh cilantro and basil. Enjoy the warmth and rich flavors!