Creamy Thai Dumpling Soup
A comforting bowl of silky coconut broth, fragrant red curry, tender dumplings, and bright lime and cilantro.
Ingredients
For the soup
- 1 can coconut milk (13.5–14 oz), full-fat preferred
- 4 cups vegetable broth (low-sodium if desired)
- 1 tablespoon red curry paste (adjust to taste) Start with less and add to taste.
- 1 pound fresh dumplings (store-bought or homemade) Dumpling choices: vegetable, chicken, or halal lamb.
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 cup baby spinach
- 1 piece bell pepper, thinly sliced (red or orange for color)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice (freshly squeezed)
- to taste salt and pepper
- Fresh cilantro for garnish
Instructions
Preparation
- In a large pot, heat the vegetable broth over medium heat. Stir in the coconut milk and red curry paste until well combined.
- Add the mushrooms and bell pepper, and let them cook for about 5 minutes until they soften.
- Gently add the dumplings to the pot and let them cook per package directions.
- Once the dumplings are cooked, add the baby spinach, soy sauce, and lime juice. Stir until the spinach wilts.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container for up to 3-4 days. For freezing, best to separate dumplings and broth. Reheat broth gently and add frozen dumplings.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 13gSodium: 800mgFiber: 4gSugar: 5g
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