Thai Red Curry Dumpling Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon vegetable oil
02 - 1 onion, diced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, minced
05 - 3 tablespoons red curry paste

→ Liquids

06 - 4 cups chicken or vegetable broth
07 - 1 can (14 oz) coconut milk
08 - 2 tablespoons soy sauce

→ Vegetables & Garnish

09 - 1 cup snap peas
10 - 1 red bell pepper, sliced
11 - 1 cup cooked dumplings
12 - Fresh cilantro and lime wedges

# Instructions:

01 - Heat oil in a large pot, cook onion for 5 minutes until soft and translucent
02 - Mix in minced garlic and ginger, let their flavors bloom for a minute
03 - Stir in curry paste and cook briefly to release its aromatic oils
04 - Pour in broth and coconut milk, bring everything to a gentle simmer
05 - Drop in snap peas and bell pepper, cook until bright and crisp-tender
06 - Add dumplings and soy sauce, heat through. Top with fresh cilantro and lime

# Notes:

01 - Can use either chicken or vegetable broth based on preference
02 - Dumplings can be store-bought or homemade

Back