Description
Experience the bold and vibrant flavors of Thailand with this comforting Thai Red Curry Dumpling Soup. Rich coconut milk, aromatic red curry paste, and tender dumplings come together in a delightful bowl of warmth. Perfect for cozy weeknights or impressing friends, this easy-to-make dish will transport your taste buds to the streets of Thailand with every spoonful.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 4 cups low-sodium vegetable broth
- 20 pre-made dumpling wrappers
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh basil
- 1 lb chicken breast, diced
- 1 cup sliced carrots
- 1 cup sliced bell peppers
Instructions
- Prepare your ingredients: Chop vegetables and dice chicken into small pieces.
- Make dumplings: Place about a teaspoon of the chicken mixture on each dumpling wrapper. Wet the edges, fold over, and seal tightly.
- Sauté vegetables: Heat oil in a large pot over medium heat and sauté carrots and bell peppers for about 5 minutes until softened.
- Create soup base: Add coconut milk and vegetable broth to the pot, stirring in red curry paste. Bring to a gentle simmer.
- Cook dumplings: Carefully add dumplings to the simmering broth and cook for 6-8 minutes until they float.
- Finish with herbs: Stir in chopped cilantro and basil just before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 410
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg
Keywords: Customize by swapping chicken for turkey or adding extra veggies like bok choy. A squeeze of lime juice enhances flavor; feel free to experiment! For meal prep, store leftover soup in an airtight container up to three days.