Description
A cozy and flavorful soup featuring red curry paste and coconut milk, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can coconut milk
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 1 package frozen dumplings
- 1 tablespoon soy sauce
- Fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Stir in the red curry paste and cook for another minute to infuse the oil with flavors.
- Pour in the vegetable broth and coconut milk, bring to a simmer. Add the mushrooms and frozen dumplings, cooking according to package instructions, about 5-7 minutes.
- Once the dumplings are ready, gently stir in the baby spinach and soy sauce. Cook for another 2-3 minutes until the spinach is wilted. Serve hot, garnished with fresh cilantro.
Notes
Feel free to use fresh dumplings or add extra vegetables for more texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg