Description
A luxurious fusion soup featuring a spicy, coconut-based red curry broth and tender, fluffy steamed dumplings. Perfect for chilly evenings and quick weeknight dinners.
Ingredients
Scale
- 3 tbsp red curry paste
- 1 can (14oz) full-fat coconut milk
- 4 cups vegetable broth
- 1 cup all-purpose flour
- 3 tbsp melted butter
- 1/2 cup water or milk
- 1 tsp salt
- 1 tbsp minced garlic
- 1 tbsp grated fresh ginger
- 2 cups fresh spinach
- 1 lime, juiced
- 2 carrots, sliced
- 1 tbsp cooking oil
Instructions
- Sauté garlic and ginger in oil over medium heat for 2 minutes.
- Stir in red curry paste and fry for 3 minutes until fragrant.
- Pour in coconut milk and vegetable broth; bring to a gentle simmer.
- Add sliced carrots and simmer for 5-7 minutes.
- Whisk flour, melted butter, and salt, then stir in water/milk to make a thick batter.
- Drop tablespoon-sized rounds of dough onto the simmering soup surface.
- Cover with a lid and simmer for 10-12 minutes without stirring.
- Stir in spinach and lime juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai-Fusion