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A steaming bowl of coconut curry soup with dumplings, bok choy, and fresh cilantro.
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Coconut Curry Soup with Dumplings

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons red curry paste
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic , minced
  • 1 stalk lemongrass , bruised and cut into sections
  • 14 ounces full -fat coconut milk
  • 32 ounces vegetable broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 16 units frozen vegetable or shrimp dumplings
  • 1 cup bok choy, chopped
  • 1 tablespoon fresh lime juice
  • 0.25 cup fresh cilantro, chopped

Instructions

  • Heat vegetable oil in a large stockpot over medium heat.
  • Add red curry paste, ginger, and garlic, then sauté for 2 minutes until aromatic.
  • Pour in the coconut milk and vegetable broth, then add the lemongrass sections.
  • Bring the liquid to a gentle simmer and stir in the fish sauce and brown sugar.
  • Maintain a simmer for 10 minutes to allow flavors to infuse.
  • Add the dumplings to the simmering broth and cook for 6 minutes or until they float and the internal temperature reaches 165°F (74°C).
  • Stir in the chopped bok choy and cook for an additional 2 minutes.
  • Remove the lemongrass sections and stir in the lime juice.
  • Portion into bowls and garnish with cilantro before serving.