Red Curry Dumpling Soup
A flavorful Red Curry Dumpling Soup made with coconut milk, chicken broth, and fresh vegetables.
Equipment
- Large pot
Ingredients
- 2 tablespoons avocado oil
- 1 small yellow onion, diced
- 1 small red bell pepper, sliced
- 2-3 tablespoons red curry paste
- 2 cloves garlic, minced, grated, or crushed
- 2 teaspoons grated or minced fresh ginger
- 48 oz low-sodium chicken broth
- 1 can (13.5oz) coconut milk
- 2 tablespoons coconut aminos
- 2 teaspoons brown sugar
- ¼ cup lime juice plus more for serving
- 24 ounces frozen mini wontons
- 1-2 cups chopped bok choy
- Thai basil for serving
- sliced green onion for serving
- chopped cilantro for serving
- chili crisp for serving
Instructions
- Heat a large pot over medium heat.
- Once hot, add the diced onion and sliced red pepper. Sauté for 2-3 minutes until the onion starts to become translucent.
- Next, add the red curry paste, garlic, and ginger and sauté an additional 1-2 minutes until fragrant.
- Pour in the chicken broth, coconut milk, coconut aminos, brown sugar, and lime juice. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 10-15 minutes.
- After simmering taste the broth and add additional salt, brown sugar, or lime juice to taste.
- Increase the heat and bring the soup to a boil. Add the wontons to the broth and cook according to the package directions until they are tender.
- Turn off the heat and stir in the chopped bok choy.
- Ladle the soup in bowls and serve with Thai basil, green onion, cilantro, and chili crisp.
Nutrition
Serving: 1bowlCalories: 380kcalCarbohydrates: 34gProtein: 12gFat: 24gSaturated Fat: 12gMonounsaturated Fat: 10gSodium: 780mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 60mgIron: 2mg
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