Description
A comforting bowl of creamy Thai dumpling soup, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups vegetable or chicken broth
- 1 can (400 ml) coconut milk
- 2 tablespoons red curry paste
- 300g dumplings (fresh or frozen)
- 2 cups spinach leaves
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Sliced red chili, for garnish (optional)
- Lime wedges, for serving
Instructions
- Heat the oil in a large pot over medium heat.
- Sauté the diced onion for 3–4 minutes until soft, then stir in the minced garlic and ginger, cooking for another minute.
- Add the vegetable or chicken broth and bring to a gentle simmer.
- Mix in the coconut milk and red curry paste, stirring until fully combined.
- Cook the dumplings according to package instructions (about 5–7 minutes if frozen).
- Add the spinach leaves and allow them to wilt for 1–2 minutes.
- Season with soy sauce and lime juice, adjusting to taste.
- Serve the soup in bowls, garnished with cilantro and red chili if desired.
Notes
This soup freezes beautifully; store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg