Description
A comforting and fragrant Thai-inspired soup featuring tender dumplings in a rich coconut curry broth, bursting with fresh herbs and warm spices—perfect for a cozy meal that’s both exotic and soothing.
Ingredients
1 can (14 oz) coconut milk
4 cups vegetable broth
2 tablespoons red curry paste
1 tablespoon coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce or tamari
1 teaspoon brown sugar
12–15 fresh or frozen dumplings (vegetable or chicken-filled)
1 cup mushrooms, sliced
1 red bell pepper, thinly sliced
1 cup baby spinach
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Fresh basil, chopped (for garnish)
Sliced green onions (for garnish)
Optional: sliced chili for heat
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for 1 minute to release its aromas.
- Pour in the coconut milk and vegetable broth, stirring to combine. Add the soy sauce and brown sugar, then bring the mixture to a gentle simmer.
- Carefully add the dumplings to the simmering broth and cook according to package instructions, usually about 6-8 minutes, until they float and are heated through.
- Add the sliced mushrooms and red bell pepper to the soup, simmering for another 3-4 minutes until tender.
- Just before serving, stir in the baby spinach and lime juice.
- Ladle the soup into bowls and garnish generously with fresh cilantro, basil, and green onions. Add sliced chili if desired for extra spice.
Notes
Frozen dumplings work perfectly; just follow package cooking instructions.
Adjust the spice level by adding more red curry paste or fresh chili slices.
For gluten-free, use tamari instead of soy sauce and gluten-free dumplings.
To make vegan, use vegetable broth and vegetable-filled dumplings, and ensure the soy sauce or tamari is vegan-friendly.
Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to avoid breaking dumplings.
Do not freeze the soup to maintain texture of dumplings and spinach.
Add cooked rice noodles or jasmine rice on the side to make the soup more filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
