Creamy Red Curry Soup with Dumplings & Greens for Cozy Nights

This Creamy Red Curry Soup with Dumplings & Greens is a warming hug for chilly evenings, quick to prepare and bursting with flavor.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Thai

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

3 tablespoons Red Curry Paste Use a milder version for gentler spice.
1 can Coconut Milk Substitute with almond milk for lighter option.
4 cups Vegetable Broth Chicken broth can be used for a meatier taste.

For the Dumplings

1 batch Dumpling Dough Try using pre-made dumplings for quicker preparation.

For Adding Freshness

3 cups Mixed Greens (e.g., spinach, kale) Substitute with any dark leafy greens on hand.
1 cup Fresh Herbs (e.g., cilantro) Use basil for a different herbal note.

Equipment

Large pot

Method

Step-by-Step Instructions

Heat a large pot over medium heat. Add a splash of oil, then toss in minced garlic and diced onions. Sauté for about 5 minutes until the onions become translucent and fragrant.
Stir in the red curry paste, allowing it to bloom for 1-2 minutes.
Pour in coconut milk and vegetable broth, stirring gently. Increase the heat to a gentle simmer for about 3-5 minutes.
Carefully add your dumplings into the pot. Cook for about 5-7 minutes until they rise to the surface.
Fold in mixed greens and fresh herbs. Allow them to wilt for about 2 minutes.
Taste and adjust seasoning with salt or additional curry paste if needed. Ladle into bowls and garnish with extra herbs.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 32gProtein: 8gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 1 month. Reheat gently on the stovetop.

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