Easy Red Curry Soup
Delicious and more importantly, quick soup recipe inspired by the Thai red curry flavor.
Equipment
- Soup pot
- Frying pan, air fryer or steamer to cook dumplings
Ingredients
- 1 tbsp olive oil
- 1 yellow onion finely diced
- 2 cloves garlic minced
- 2 thai chili peppers diced, optional
- 1 inch ginger root ginely diced
- 2 tbsp red curry paste vegan-friendly
- 1 cup vegetable broth
- 1 can coconut milk
- 1 cup bok choy chopped
To serve
- 2 cups veggie dumplings frozen
- 1 handful cilantro chopped
- 1 lime juiced
- toasted sesame seeds
Instructions
- In a pan over medium heat, add the olive oil. Then the onion, garlic, ginger and Thai chili peppers, if using. Saute until fragrant, approximately 2 minutes.
- Add the 2 tablespoons of red curry paste, and stir until combined.
- Then add the coconut milk, vegetable broth and baby bok choy. Stir until and simmer covered on low heat for 5 minutes.
- While that cooks, prepare your dumplings as desired.
- Disperse the dumplings into bowls, and pour the curry sauce over top. Garnish with cilantro, red Thai chili peppers, and sesame seeds as desired. Finish with a squeeze of lime.
Notes
- This recipe works just as well with green curry paste.
- Be sure to check the ingredients of your red curry paste is vegan.
- You can use any vegan dumplings you can find. I love vegetable, mushroom, or tofu dumplings.
- If red curry paste is spicy enough on its own for you, skip the chilies.
- Feel free to add or swap fresh veggies in this recipe. I used bok choy, but you can also enjoy this soup with bean sprouts, edamame, carrots, bell peppers, kimchi, and more!
Nutrition
Serving: 1g | Calories: 538.6kcal | Carbohydrates: 57.3g | Protein: 10.3g | Fat: 33g | Saturated Fat: 20.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.6g | Cholesterol: 5.3mg | Sodium: 810.7mg | Potassium: 335.1mg | Fiber: 4.7g | Sugar: 8.1g | Vitamin A: 2182.5IU | Vitamin C: 33.5mg | Calcium: 104.1mg | Iron: 5.6mg