Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can (400 ml) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 12–15 dumplings (chicken, vegetable, or shrimp)
- 2 cups baby spinach
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in red curry paste and cook for another minute.
- Pour in broth while stirring to combine.
- Add coconut milk, soy sauce, and sugar. Bring to a gentle simmer.
- Add mushrooms and bell pepper, cooking for about 5 minutes until slightly tender.
- Add dumplings and cook according to package instructions (5–7 minutes).
- Stir in spinach and cook until wilted, about 1–2 minutes.
- Turn off heat and add lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust curry paste for desired spice level.
- Use frozen dumplings directly without thawing.
- Add noodles or rice for a heartier meal.
- Substitute vegetables based on preference.
- Store leftovers in refrigerator for up to 3 days.
- Reheat gently and add broth if thickened.
- Freeze broth separately for best texture.
- Use basil or green onions instead of cilantro if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
