Thai Coconut Dumpling Soup
A delightful blend of savory, creamy coconut milk and Thai curry with tender dumplings and fresh vegetables.
Ingredients
For the Dumplings
- 1 can Coconut milk Full-fat or light coconut milk can be used.
- 2 tbsp Thai curry paste Adjust according to spice preference.
- 4 cups Vegetable broth Low-sodium recommended.
- 3 cloves Garlic, minced
- 1 inch Ginger, minced Fresh ginger for best flavor.
- 1 medium Onion, chopped
For the Vegetables
- 2 cups Mixed vegetables (e.g., bell peppers, carrots, snap peas) Chopped into bite-sized pieces.
For Seasoning
- 2 tbsp Lime juice Freshly squeezed.
- to taste Salt
- to taste Pepper
- 1/4 cup Fresh cilantro, chopped For garnish.
Instructions
Preparation
- In a large pot, sauté minced garlic, ginger, and onion until fragrant.
Cooking
- Add Thai curry paste and stir for a minute to combine.
- Pour in vegetable broth and coconut milk, bringing the mixture to a simmer.
- Add mixed vegetables and cook until tender.
- Add dumplings to the pot and cook according to package instructions.
- Adjust seasoning with lime juice, salt, and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of vegetable broth or water to regain creamy texture.