1 can coconut milk
2 tbsp red curry paste
4 cups vegetable broth
Fresh vegetables (carrots, bell peppers, bok choy)
Store-bought dumpling wrappers
Protein (chicken, tofu, or chickpeas)
Prepare the Dumplings: If making homemade dumpling wrappers, combine flour and water until a smooth dough is formed. Roll into small circles and fill with your chosen protein and herbs. Alternatively, use store-bought wrappers for convenience.
Make the Soup Base: In a large pot, heat a tablespoon of oil over medium heat. Add the red curry paste and sauté for about 2 minutes until fragrant.
Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth, mixing well. Bring to a gentle simmer.
Incorporate Vegetables: Add chopped vegetables to the pot and cook for 5-7 minutes until they become tender yet still vibrant.
Cook the Dumplings: Carefully add the dumplings to the pot. Allow them to cook in the simmering soup for 8-10 minutes or until they float, indicating they’re ready.
Final Seasoning: Before serving, taste and adjust the seasoning with salt and fresh lime juice for an added zing. Remove from heat, and stir in fresh herbs.
Serve Hot: Dishing it up in warm bowls, your cozy Thai coconut curry dumpling soup is ready to be enjoyed! Garnish with additional herbs and lime wedges if desired.
