Creamy Red Curry Soup with Dumplings & Greens for Cozy Nights

This Creamy Red Curry Soup with Dumplings & Greens is a comforting, healthy meal perfect for chilly nights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

3 tablespoons Red Curry Paste Substitute with green curry paste for a milder kick.
1 can Coconut Milk Opt for low-fat coconut milk if desired.
4 cups Vegetable Broth Feel free to use chicken broth for non-vegetarian option.

For the Dumplings

1 package Dumplings Store-bought for convenience or homemade for a personal touch.

For the Greens

4 cups Mixed Greens (e.g., spinach, kale) Substitute with any leafy greens like Swiss chard if preferred.

Finishing Touches

1 tablespoon Lime Juice Lemon juice can be used as an alternative.
1 bunch Fresh Herbs (e.g., cilantro) Optional, can be omitted.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of oil over medium heat. Add red curry paste, stirring for about 2 minutes until fragrant.
Slowly pour in coconut milk and vegetable broth, stirring well. Bring to a gentle simmer for about 5 minutes.
Carefully add dumplings and cook for approximately 8-10 minutes until tender.
Stir in mixed greens and cook for 2-3 minutes until wilted.
Remove from heat, add lime juice, and stir well. Adjust seasoning if necessary.
Ladle into bowls and garnish with fresh herbs. Serve warm.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 7gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 25IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

For optimal texture, consider cooking dumplings separately and adding them before serving. This soup keeps well in the fridge for up to 3 days and can be frozen for up to 3 months.

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