Description
Cozy and comforting, this Creamy Thai Dumpling Soup features velvety coconut milk and tender dumplings, perfect for chilly nights.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups vegetable or chicken broth
- 1 can (400 ml) coconut milk
- 2 tablespoons red curry paste
- 300g dumplings (fresh or frozen)
- 2 cups spinach leaves
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Sliced red chili, for garnish (optional)
- Lime wedges, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Sauté the diced onion for 3–4 minutes until soft. Stir in the minced garlic and ginger and cook for another minute.
- Pour in the broth and bring to a gentle simmer.
- Mix in the coconut milk and red curry paste, stirring until combined.
- Add the dumplings to the pot, cooking according to package instructions (about 5–7 minutes if frozen).
- Fold in the spinach leaves, allowing them to wilt for 1–2 minutes.
- Stir in the soy sauce and lime juice, adjusting seasoning to taste.
- Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili if desired.
Notes
For a vegan option, substitute dumplings with vegetable or tofu-based ones. The soup can be made ahead and stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg