Description
Indulge in a bowl of warmth with this Thai Coconut Curry Dumpling Soup. Rich coconut milk mingles with fragrant red curry paste, creating a velvety broth that cradles delicate dumplings filled with savory ground chicken or tofu. Fresh herbs like cilantro and basil elevate each spoonful, making this dish perfect for chilly evenings or cozy gatherings. Experience a burst of authentic flavors that transport you to the heart of Thailand.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 3 tbsp red curry paste
- 12 dumpling wrappers
- 1 cup ground chicken or firm tofu
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/4 cup fresh cilantro, chopped
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- 1. Prepare the Filling: In a bowl, combine ground chicken or tofu, garlic, ginger, cilantro, salt, and pepper. Mix until well combined.
- 2. Assemble the Dumplings: Place about one tablespoon of filling in the center of each dumpling wrapper. Moisten edges with water and fold to seal tightly.
- 3. Cook the Dumplings: Bring a pot of water to a gentle boil. Cook dumplings in batches until they float (about 3-4 minutes). Remove and set aside.
- 4. Make the Soup Base: In another pot over medium heat, combine coconut milk and vegetable broth. Stir in red curry paste and simmer for 5 minutes.
- 5. Combine Dumplings with Soup: Gently add cooked dumplings to the soup base and simmer for an additional 3-5 minutes.
- 6. Serve: Ladle soup into bowls and garnish with fresh basil and additional cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
Keywords: Use fresh ingredients for the best flavor. Adjust spice by varying the amount of red curry paste. Experiment with fillings by adding vegetables like bell peppers or mushrooms.