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–+ servings

Dumpling Curry Soup

Restaurant-style curry soup fortified with dumplings, just what you need when it is cold outside
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 Servings
Course: Main Course, Soup
Cuisine: Asian, SouthEast Asia, Thai
Calories: 334
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Bag Dumplings Frozen, ~ 12, Vegetable or Meat
  • 2 tbsp Thai Red Curry Paste
  • 1 can Coconut Milk
  • 1/2 Onion Chopped Medium
  • 1 tbsp Garlic Minced
  • 1 tbsp Ginger Grated
  • 1/2 Cup Mushrooms Cleaned Minced
  • 3 cup Broth Chicken or Veggie
  • 1 tsp Soy Sauce Low Sodium
  • 1 tsp Sugar
  • 1 tbsp Oil Avacado
  • 4 ea Green Onions Cleaned finely chopped

Method
 

  1. In a heavy-bottomed pot, on a medium-low flame, add oil.
  2. Once hot, add finely chopped onions, the white part of finely chopped scallions, and garlic.
  3. Cook until the onions soften and start to caramelize.
  4. Add the Mushrooms. Cook them until they soften.
  5. Add the red Thai Curry Paste, sugar, and soy sauce, and saute.
  6. Add the broth and bring to a simmer.
  7. Add the coconut milk and mix. Bring it to a simmer.
  8. add frozen Dumplings,12-15 pieces
  9. Cook this on a medium-low flame for another 7 minutes.
  10. The dumplings should be thawed and ready!
  11. Serve hot! Garnish with chili oil, scallion greens, cilantro, and crispy garlic, and chili crisp

Nutrition

Calories: 334kcalCarbohydrates: 11gProtein: 4gFat: 33gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 0.03mgSodium: 1072mgPotassium: 360mgFiber: 1gSugar: 4gVitamin A: 2089IUVitamin C: 4mgCalcium: 44mgIron: 5mg

Notes

Options:
One can use vegetable dumplings and vegetable broth for a vegetarian meal.
You can elevate the spice game by using chili crisp and/or sriracha sauce.
 

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