Description
This Thai Coconut Curry Soup with Dumplings is a vibrant and comforting dish combining rich coconut milk, fragrant red curry paste, and tender mixed vegetables. Enhanced with optional chicken or tofu and delicate dumplings, this soup offers a harmonious blend of flavors and textures perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can coconut milk (14 ounces)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- salt and pepper, to taste
Vegetables and Protein
- 2 cups mixed vegetables (bell peppers, carrots, snap peas)
- 1 cup cooked chicken or tofu, cubed (optional)
Dumplings
- 12-15 pieces dumplings (store-bought or homemade)
Garnish
- Fresh basil leaves
Instructions
- Preparation: Gather and prepare all ingredients. Dice the onions, mince the garlic and ginger, and prepare your mixed vegetables. If using protein, cube the cooked chicken or tofu. Set aside the dumplings ready for cooking.
- Heat Oil and Sauté Onions: In a large pot over medium heat, heat 1 tablespoon of vegetable oil. Add the diced onions and sauté until they are translucent, approximately 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant to build the soup’s aromatic base.
- Incorporate Red Curry Paste: Add 2 tablespoons of red curry paste to the pot. Stir well to combine with the onions, garlic, and ginger. Let it cook for 2 to 3 minutes to deepen the curry flavors.
- Add Broth and Coconut Milk: Pour in 4 cups of vegetable broth and 14 ounces of coconut milk. Stir to mix everything thoroughly and bring the soup to a gentle simmer.
- Add Vegetables and Simmer: Add the 2 cups of mixed vegetables to the simmering soup. Allow them to cook until tender, about 5 to 7 minutes.
- Add Protein: If using, add the cubed cooked chicken or tofu into the pot and let it warm through for a few minutes.
- Season Soup: Add 1 tablespoon soy sauce and 1 tablespoon lime juice. Taste and adjust seasoning with salt and pepper accordingly to balance flavors.
- Cook Dumplings: Gently add 12-15 dumplings to the soup in the last few minutes of cooking. Follow package instructions or cook until dumplings are tender and thoroughly cooked through.
- Serve: Remove the pot from heat. Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot for the best flavor experience.
Notes
- You can customize the protein by using chicken, tofu, or omit it for a vegetarian option.
- Adjust the amount of red curry paste to control the spiciness of the soup.
- Use fresh or frozen mixed vegetables according to availability.
- Dumplings can be store-bought or homemade depending on preference and convenience.
- This soup keeps well for 2-3 days refrigerated and can be reheated gently on the stovetop.
