Red Curry Dumpling Soup
A delicious Red Curry Dumpling Soup rich in flavor with tender wontons, fresh vegetables, and aromatic spices.
Equipment
- large pot
Ingredients
- 2 tablespoons avocado oil
- 1 small yellow onion, diced
- 1 small red bell pepper, sliced
- 2–3 tablespoons red curry paste
- 2 cloves garlic, minced
- 2 teaspoons grated or minced fresh ginger
- 48 oz low-sodium chicken broth
- 1 can coconut milk 13.5oz
- 2 tablespoons coconut aminos
- 2 teaspoons brown sugar
- ¼ cup lime juice plus more for serving
- 24 ounces frozen mini wontons
- 1–2 cups chopped bok choy
- Thai basil for serving
- sliced green onion for serving
- chopped cilantro for serving
- chili crisp for serving
Instructions
- Heat a large pot over medium heat.
- Once hot, add the diced onion and sliced red pepper. Sauté for 2-3 minutes until the onion starts to become translucent.
- Next, add the red curry paste, garlic, and ginger and sauté an additional 1-2 minutes until fragrant.
- Pour in the chicken broth, coconut milk, coconut aminos, brown sugar, and lime juice. Bring the broth to a boil and then reduce the heat to a simmer. Cover and let the broth simmer for 10-15 minutes. After simmering taste the broth and add additional salt, brown sugar, or lime juice to taste.
- Increase the heat and bring the soup to a boil. Add the wontons to the broth and bring the soup back up to a boil. Cook the wontons according to the package directions until they are tender.
- Turn off the heat and stir in the chopped bok choy.
- Ladle the soup in bowls and serve with Thai basil, green onion, cilantro, and chili crisp.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 900mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 8mg
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