Description
Tender dumplings swim in a rich, Thai-inspired coconut curry broth. Savory, creamy, and packed with aromatic spices, this quick weeknight soup is a one-pot wonder the whole family will love!
Ingredients
2 cups chicken broth
1 cup coconut milk (full-fat)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons red curry paste (adjust to taste)
1 tablespoon fish sauce (or tamari for vegan)
1 lime, juiced
1 cup mixed vegetables (e.g., bell peppers, carrots, cabbage)
1/2 lb frozen dumplings (chicken, shrimp, or vegetable), thawed
2 cups shredded cooked chicken or tofu (optional addition)
Instructions
Heat broth in a large pot over medium heat
Sauté garlic and ginger until fragrant
Add curry paste and stir for 2 minutes
Pour in coconut milk and fish sauce to blend into broth
Drop dumplings into pot (duh!ဆ )
Simmer gently until dumplings are heated through (~10 minutes)
Stir in vegetables and lime juice for the final 5 minutes
Taste and adjust seasoning if needed
Notes
Use vegetable broth for vegetarian option
Add extra lime juice/lemon zest before serving for brightness
Freeze individual servings in airtight containers for up to 3 months
Use halal-certified dumplings if avoiding pork-derived broths
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stewing
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg