Thai Coconut Curry Soup with Dumplings
A comforting and flavorful Thai Coconut Curry Soup featuring tender dumplings that absorb the rich, creamy coconut broth, perfect for warming up on chilly days.
Ingredients
For the Soup Base
- 2 tablespoons coconut oil
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can coconut milk (13.5 oz)
- 4 cups vegetable or chicken broth
- 2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon lime juice
- to taste salt and pepper
For Dumplings
- 1 Dumplings (store-bought or homemade)
For Garnish
- to taste Fresh cilantro
- to taste Lime wedges
Instructions
Preparing the Soup
- Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the red curry paste, stirring to combine with the onion mixture. Cook for 2 minutes to release the flavors.
- Pour in the coconut milk and broth, stirring until the curry paste fully dissolves in the liquid.
- Bring the mixture to a gentle simmer, then add the mixed vegetables, cooking until they are tender, about 5-7 minutes.
- Add the soy sauce or tamari and lime juice, seasoning with salt and pepper to taste.
- Drop in the dumplings and cook according to the package instructions or until they float to the surface, indicating they are done.
- Taste and adjust seasoning if needed, then remove from heat.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To elevate the soup, use quality coconut milk for a richer taste. Adjust the amount of red curry paste to your heat preference. Fresh herbs like basil or mint can add aromatic freshness. For a lighter option, consider serving dumplings separately.