Description
A flavorful curry soup with dumplings, perfect for a warm meal.
Ingredients
Scale
- 1 tablespoon oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, smashed
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (13 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 carrots, thinly sliced
- 12 dumplings (frozen or fresh)
- 2 cups baby spinach
- 2 tablespoons lime juice
- Fresh cilantro, for garnish
- 2 green onions, chopped, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add garlic, ginger, and lemongrass. Sauté for 1 to 2 minutes until fragrant.
- Stir in red curry paste and cook for 30 seconds. Pour in chicken broth and bring to a simmer.
- Add coconut milk, soy sauce, and fish sauce. Stir to combine.
- Add sliced carrots and simmer for 3 to 4 minutes.
- Gently add dumplings into the soup. Simmer for 5 to 6 minutes or until dumplings are fully cooked.
- Stir in baby spinach until wilted. Remove from heat and add lime juice.
- Ladle soup into bowls. Garnish with fresh cilantro and green onions. Serve hot.
Notes
- This recipe can be customized with different vegetables or proteins.
- Feel free to adjust the level of curry paste according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg