Easy Thai Red Curry Dumpling Soup

Ingredients:

1 tablespoon vegetable oil

1 small onion, chopped

1 red bell pepper, sliced

1 tablespoon red curry paste

4 cups vegetable or chicken broth

1 can (14 oz) coconut milk

1 tablespoon soy sauce

1 teaspoon ginger, grated

1 cup baby spinach or bok choy, roughly chopped

12-15 frozen dumplings (your choice of flavor)

Fresh cilantro or basil, for garnish

Lime wedges, for serving

Instructions:

Sauté the Vegetables:

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sliced red bell pepper. Sauté for about 3-4 minutes until softened.

Add Curry Paste and Ginger:

Stir in the red curry paste and grated ginger, cooking for another minute until fragrant.

Add Broth and Coconut Milk:

Pour in the vegetable or chicken broth and the coconut milk. Stir well to combine, then bring to a gentle simmer.

Cook the Dumplings:

Add the frozen dumplings directly into the soup and let them cook according to the package instructions, usually 5-7 minutes or until fully cooked.

Add Spinach and Season:

Stir in the chopped spinach (or bok choy) and soy sauce, cooking for 1-2 minutes until the greens are wilted.

Serve:

Ladle the soup into bowls and garnish with fresh cilantro or basil. Serve with lime wedges for an extra burst of flavor.

Prep Time: 10 minutes | Cook Time: 20 minutes

Enjoy your warm and comforting Thai red curry dumpling soup with a hint of spice and creamy coconut flavor!