Description
A creamy and spicy fusion soup featuring bold Thai red curry, rich coconut milk, and tender dumplings. A perfect balance of heat and comfort.
Ingredients
Scale
- 2 tbsp neutral oil
- 3 tbsp Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 tbsp fish sauce
- 12–16 frozen dumplings
- 2 cups fresh baby spinach
- 1 tbsp fresh lime juice
- 1/4 cup fresh basil leaves, torn
Instructions
- Heat oil in a large pot over medium heat and sauté the red curry paste for 2 minutes until fragrant.
- Whisk in the coconut milk and simmer for 3-4 minutes until slightly thickened.
- Stir in the vegetable broth and fish sauce, bringing the mixture to a gentle simmer.
- Add frozen dumplings and cook, covered, for 5-8 minutes or until they float and are cooked through.
- Stir in the baby spinach until just wilted.
- Remove from heat and stir in the lime juice and fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Fusion