Creamy Thai Dumpling Soup
A warm and comforting soup made with coconut milk, vibrant vegetables, and tender dumplings, perfect for chilly nights.
Ingredients
For the Soup Base
- 1 can coconut milk Opt for full-fat for best flavor.
- 4 cups vegetable or chicken broth
- 1 tablespoon red curry paste Add more for extra spiciness.
- 1 tablespoon soy sauce
For the Soup
- 2 cups mixed vegetables (like bell peppers, carrots, and snap peas) Feel free to use seasonal vegetables.
- 12-16 pieces dumplings (store-bought or homemade) Any type of dumplings can be used.
Instructions
Preparation
- Pour the coconut milk and broth into a large pot.
- Stir in the red curry paste and soy sauce.
- Set the heat to medium and bring the mixture to a gentle simmer.
- Toss in the mixed vegetables and let them cook for about 5 minutes until they begin to soften.
- Carefully add the dumplings, cooking them according to package instructions, usually around 5-7 minutes.
- Taste the soup and tweak the seasoning to your liking.
- Serve hot, garnished with cilantro and lime wedges.
Notes
For a delightful presentation, ladle soup into bowls and add garnishes. Store leftovers in airtight containers in the refrigerator for up to 3 days, or freeze for up to a month. Reheat gently on the stove.