Thai Dumpling Soup (Print Version)

# Ingredients:

01 - 1 tablespoon extra virgin olive oil or avocado oil.
02 - 1/2 onion, diced.
03 - 4 tablespoons Thai red curry paste.
04 - 3 cloves garlic, minced.
05 - 1 tablespoon minced ginger.
06 - 1 tablespoon minced lemongrass (optional).
07 - 3 cups chicken broth.
08 - 14 ounces canned coconut milk.
09 - 2 teaspoons fish sauce.
10 - 2 teaspoons sugar.
11 - 1 pound frozen dumplings.
12 - 1 cup chopped spinach.
13 - 2 green onions, sliced.
14 - 1 tablespoon chopped cilantro.
15 - 1 lime.

# Instructions:

01 - Heat oil in soup pot over medium heat. Cook onions for 5 minutes until soft.
02 - Stir in curry paste, ginger, lemongrass, and garlic. Cook 1-2 minutes until fragrant.
03 - Pour in broth and coconut milk. Bring to low boil, then reduce to simmer.
04 - Add fish sauce, sugar, and dumplings. Cook until dumplings are heated through.
05 - Turn off heat. Add spinach, green onions, and cilantro. Let spinach wilt. Add lime juice to taste.
06 - Ladle into bowls and top with optional garnishes.

# Notes:

01 - Can pan-fry dumplings separately for extra texture.
02 - Adjust curry paste amount for desired spice level.

Back