Description
Indulge in a bowl of Thai Coconut Curry Dumpling Soup, where rich coconut milk meets vibrant spices and tender dumplings. This comforting dish is perfect for chilly nights or gatherings, offering a delightful experience that will transport your taste buds to Thailand. With its creamy texture and aromatic flavors, it’s a crowd-pleaser that’s as easy to make as it is satisfying.
Ingredients
Scale
- 1 package dumpling wrappers (about 30 wrappers)
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable broth
- 2 inches fresh ginger, sliced
- 3 tbsp red curry paste
- 1 cup bell peppers, chopped
- 1 cup snap peas, trimmed
- Juice of 1 lime
- 1 lb ground chicken or tofu
- 4 green onions, finely chopped
- 3 tbsp soy sauce (low-sodium)
- 1 tsp sesame oil
- Cilantro for garnish (optional)
Instructions
- Prepare the Dumplings: In a mixing bowl, combine ground chicken or tofu with green onions, soy sauce, and sesame oil until well mixed.
- Fill the Wrappers: Place about one teaspoon of filling in the center of each dumpling wrapper. Moisten the edges with water and seal tightly.
- Make the Broth: In a large pot over medium heat, combine vegetable broth, coconut milk, red curry paste, and ginger slices. Bring to a gentle simmer.
- Add Vegetables: Stir in chopped bell peppers and snap peas. Cook until slightly softened (about 3–4 minutes).
- Cook the Dumplings: Gently add dumplings to the simmering broth. Cook for about 5–7 minutes until they float and are cooked through.
- Finish & Serve: Squeeze fresh lime juice into the soup before serving and garnish with cilantro if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg