Thai Dumpling Soup
13 ingredients · 9 steps · from KATU Lifestyle
Ingredients
- as needed Olive oil or neutral oil (canola oil)
- a few cloves Garlic
- a little Onion
- 1/2 teaspoon or to taste Thai red curry paste
- as needed Broth (vegetable or chicken)
- half a can (or as desired) Coconut milk
- as desired Dumplings (frozen or homemade)
- a handful Spinach
- to taste Broccoli (optional)
- 1-2 tablespoons Lime juice
- for garnish Sliced green onions
- for garnish Cilantro leaves
- for garnish Chopped roasted peanuts
Steps
- Heat the olive oil or neutral oil in a pot.
- Add the garlic and onion to the hot oil. Stir around until softened, which should take about 3-5 minutes.
- Stir in the Thai red curry paste and cook for another minute, stirring constantly, allowing it to soften up the aromatics and deepen the flavor.
- Pour in the broth (vegetable or chicken) and bring the mixture to a boil.
- Add the coconut milk and stir well. Increase the heat and let the soup come back to a boil.
- Once boiling, add the dumplings to the pot and cook until they are softened.
- Stir in the spinach (and broccoli if using). Cook until the spinach is wilted.
- Lower the heat. Stir in lime juice for brightness.
- Serve hot and garnish with sliced green onions, cilantro leaves, and chopped roasted peanuts.
Recipe extracted by Foodle from “Marlynn Schotland's Easy Thai Dumpling Soup” by KATU Lifestyle. Quantities follow the video and may be approximate — watch the original for technique.