Thai Curry Dumpling Soup (Version imprimable)

Rich coconut-based soup with Thai flavors, loaded with veggies and plump dumplings.

# Composition:

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

06 - 1 can (14 oz) coconut milk

07 - 4 cups vegetable or chicken broth

08 - 2 tablespoons soy sauce

09 - Fresh lime wedges and cilantro

10 - 1 red bell pepper, thinly sliced

11 - 1 cup cooked dumplings

12 - 1 cup snap peas

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.

01 - Feel free to choose chicken or veggie broth, whatever works for you.

02 - Use frozen or homemade dumplings—dealer's choice!