Thai Curry Dumpling Soup (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon fresh ginger, minced
02 -
3 cloves garlic, finely chopped
03 -
1 onion, finely chopped
04 -
1 tablespoon vegetable oil
05 -
3 tablespoons red curry paste
→ Liquids
06 -
1 can (14 oz) coconut milk
07 -
4 cups vegetable or chicken broth
08 -
2 tablespoons soy sauce
→ Veggies & Toppings
09 -
Fresh lime wedges and cilantro
10 -
1 red bell pepper, thinly sliced
11 -
1 cup cooked dumplings
12 -
1 cup snap peas
# Instructions:
01 -
Warm up some oil in a big pot, then toss in the onion and cook it for about 5 minutes until it softens up nicely.
02 -
Add ginger and garlic, stirring for a minute so their flavors pop out.
03 -
Throw in the curry paste, cooking it just a little to release the fragrant oils.
04 -
Stir in the broth and coconut milk, letting it all gently bubble.
05 -
Add bell pepper and snap peas, cooking until they’re bright and still a bit crunchy.
06 -
Stir in dumplings and soy sauce, heating everything through. Garnish with cilantro and lime.
# Notes:
01 -
Feel free to choose chicken or veggie broth, whatever works for you.
02 -
Use frozen or homemade dumplings—dealer's choice!