This vibrant and aromatic soup brings the flavors of Thailand into your kitchen. The rich red curry paste and coconut milk create a creamy base for the soup, while the dumplings add a satisfying texture.
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as bell peppers, carrots, and snap peas)
- 1 package (about 12 oz) dumplings (frozen or homemade)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
Directions:
- Heat the vegetable oil over medium heat in a large pot. Add the chopped onion and sauté for about 5 minutes until soft. Stir in the garlic and grated ginger, cooking for another minute.
- Add the red curry paste to the pot and cook for a further minute.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer.
- Once simmering, add the mixed vegetables and cook for 5 minutes until tender.
- Carefully add the dumplings to the pot and cook according to package instructions or until they float to the surface.
- Stir in the soy sauce and lime juice, adjusting the seasoning to your taste.
- Ladle the soup into bowls and garnish with fresh cilantro and green onions before serving.