Red Curry Dumpling Soup
A Thai inspired creamy red curry soup loaded with veggies and dumplings, perfect for a quick one-pot dinner.
Equipment
- Dutch oven
Ingredients
- ½ none onion diced
- 3 cloves garlic minced
- 2 cups broccoli florets
- 1 none zucchini diced
- 2 none carrots sliced
- 1 none red bell pepper sliced
- 1-2 tablespoon Thai red curry paste or to taste
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 15 oz coconut milk
- 1 lb frozen dumplings
- 1 none lime juiced
- ¼ cup cilantro chopped
- to taste salt more as needed
- none cooking oil
Instructions
- Heat a Dutch oven or large pot over medium heat. Once hot, drizzle with cooking oil. Saute onions until soft. Add garlic and cook just until fragrant.
- Add broccoli, zucchini, carrots, and bell peppers. Saute for 30 seconds.
- Mix in Thai red curry paste.
- Add chicken broth and fish sauce, and allow to come to a boil.
- Add coconut milk. Return to boil.
- Add frozen dumplings and cook according to package instructions. Make sure dumplings are fully cooked through.
- Stir in lime juice and add salt to taste.
- Garnish with cilantro. Serve and enjoy!
Nutrition
Serving: 1bowlCalories: 449kcalCarbohydrates: 51gProtein: 11gFat: 26gSaturated Fat: 18gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 1447mgPotassium: 618mgFiber: 6gSugar: 10gVitamin A: 5664IUVitamin C: 88mgCalcium: 105mgIron: 5mg
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