Ingredients:
- 1 tbsp vegetable oil
- 3 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable or chicken broth
- 1 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 1 tsp brown sugar
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 1 package (12 oz) frozen or fresh dumplings (such as vegetable, pork, or chicken)
- Fresh basil or cilantro, for garnish
- Lime wedges, for serving
Directions:
- In a large pot, heat vegetable oil over medium heat. Add the red curry paste and cook for 1-2 minutes, stirring, until fragrant.
- Pour in the coconut milk and bring to a gentle simmer. Stir in the vegetable or chicken broth, soy sauce, fish sauce (if using), and brown sugar.
- Add the sliced bell pepper and mushrooms, cooking for about 5 minutes until the vegetables start to soften.
- Carefully add the dumplings to the pot and cook according to package instructions, usually 5-7 minutes or until they are tender.
- Stir in the baby spinach just before serving to let it wilt.
- Serve hot, garnished with fresh basil or cilantro and a squeeze of lime juice for added flavor.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 4 servings
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