Description
A flavorful and comforting Red Curry Dumpling Soup that combines the richness of coconut milk, aromatic red curry paste, and tender dumplings in a savory broth, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
Vegetables
- 4 scallions, sliced (separating whites/pale greens and dark greens)
- 3 cups cremini mushrooms, sliced
- 2 cups baby bok choy, chopped
- 2 cloves garlic, minced
Broth and Coconut Milk
- 2 tbsp red curry paste
- 3 cups chicken or vegetable broth
- 1 (13.5 oz) can coconut milk
Dumplings and Seasonings
- 16 oz frozen dumplings (approximately 13-15 dumplings)
- 1 tsp kosher salt, or to taste
- 2 tsp fresh lime juice, or to taste
Extras and Garnish
- Optional: fresh cilantro leaves for garnish
Instructions
- Prepare the aromatics: Thinly slice the scallions, separating the whites and pale greens from the dark greens for garnish later.
- Cook the base: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the scallion whites and pale greens, cooking until softened, about 2-3 minutes.
- Add vegetables: Add the sliced cremini mushrooms and cook, stirring occasionally, until lightly browned, about 3-5 minutes. Then add chopped bok choy and minced garlic, cooking for another 60 seconds until fragrant.
- Flavor the broth: Mix in the red curry paste, stirring well to coat the vegetables.
- Add liquids: Pour in the broth and coconut milk, increase heat to bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20 minutes.
- Add dumplings: Turn the heat up to medium-low, add the frozen dumplings, cover, and cook for an additional 10 minutes until dumplings are heated through.
- Finish the soup: Remove from heat, stir in salt and lime juice, and taste, adjusting seasonings if needed.
- Serve: Ladle the soup into bowls, garnish with dark green scallions and cilantro, if desired, and enjoy hot.
Notes
- Ensure the dumplings are fully cooked to avoid any raw dough taste.
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- Adjust the spice level by adding more or less red curry paste.
- Garnish with additional lime juice or cilantro to enhance freshness.
Nutrition
- Serving Size: 1 bowl (about 1/4 of the recipe)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
