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–+ servings
Thai Red Curry Dumpling Soup

Warm Up with Thai Red Curry Dumpling Soup for Cozy Nights

Enjoy a comforting bowl of Vegan Thai Red Curry Dumpling Soup, a flavorful escape perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Thai Red Curry Paste Adds deep, spicy flavor; substitute with green curry paste for a milder taste.
  • 1 can Coconut Milk Provides creaminess; use full-fat for a richer texture.
  • 4 cups Vegetable Broth Homemade broth enhances the taste.
For the Dumplings
  • 1 package Dumplings Store-bought or homemade.
For the Veggies
  • 2 cups Chopped Vegetables (bell pepper, carrots) Add your favorite seasonal veggies.
For the Finishing Touch
  • 1 tablespoon Lime Juice Fresh lime juice is key for the best taste.
  • Cilantro and Green Onions Garnish; can be replaced with parsley or omitted.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Begin by gathering all your ingredients for the Thai Red Curry Dumpling Soup. Chop the vegetables into bite-sized pieces.
  2. In a large pot, heat a splash of vegetable oil over medium heat. Add the chopped onions and minced garlic, sautéing for about 3-4 minutes.
  3. Stir in 2 tablespoons of Thai red curry paste and cook for an additional 1-2 minutes.
  4. Slowly add 1 can of coconut milk and 4 cups of vegetable broth to the pot, stirring well to combine.
  5. Gently add the dumplings and chopped vegetables to the simmering soup. Cook for about 10 minutes until tender.
  6. Squeeze in the fresh juice of one lime and garnish with chopped cilantro and green onions before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 3000IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.

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