Description
A bold and comforting Thai-style coconut soup with fragrant spices and tender vegetable dumplings. Finished with fresh herbs and chili flakes, it’s a flavorful fusion of delicate textures and rich Southeast Asian flavors.
Ingredients
Units
Scale
- 1 tablespoon sesame oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon red curry paste
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 stalk lemongrass, smashed (optional)
- Juice of 1 lime
- 1 cup finely chopped cabbage
- 1/2 cup finely chopped mushrooms
- 1/4 cup grated carrot
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 20 small round dumpling wrappers
- Fresh cilantro or parsley (for garnish)
- Sliced green onions (for garnish)
- Chili flakes or red pepper (for garnish)
Instructions
- Sauté the onion in sesame oil over medium heat until soft. Add garlic, ginger, and curry paste, and cook for 1–2 minutes.
- Pour in coconut milk and vegetable broth. Add soy sauce, sugar, and lemongrass. Simmer for 15 minutes, then remove lemongrass and stir in lime juice.
- In a separate bowl, mix cabbage, mushrooms, carrot, soy sauce, and sesame oil.
- Place 1 teaspoon filling in each dumpling wrapper, fold, and seal the edges with water.
- Steam or boil dumplings for 6–8 minutes until cooked through.
- Gently place dumplings into the hot soup. Let simmer for 2 minutes.
- Serve hot, garnished with fresh cilantro, sliced green onion, and a pinch of chili flakes.
Notes
- Use store-bought frozen dumplings to save time if preferred.
- Adjust spice level by adding more or less red curry paste and chili flakes.
- Add tofu or shrimp for a protein boost.
- Discard lemongrass before serving for a smoother texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
