Thai Coconut Curry Soup (Printable Version)

Hearty Thai coconut curry with dumplings, fresh ginger, garlic, and vibrant vegetables in a rich, aromatic broth.

# Ingredients Required:

→ Oils and Aromatics

01 - 15 ml sesame or vegetable oil
02 - 2 cloves garlic, minced
03 - 15 g fresh ginger, grated

→ Spices and Pastes

04 - 30 g red Thai curry paste

→ Liquids

05 - 960 ml vegetable or chicken broth
06 - 400 ml full-fat coconut milk
07 - 30 ml soy sauce
08 - 15 ml lime juice

→ Sweeteners

09 - 5 g brown sugar

→ Vegetables

10 - 2 carrots, thinly sliced
11 - 2 cups baby spinach or chopped bok choy (approximately 60 g)
12 - 2 scallions, sliced (for garnish)
13 - Fresh cilantro, chopped (for garnish)

→ Proteins

14 - 15–20 frozen pork, chicken, or vegetable dumplings

# Guide to Cooking:

01 - Heat oil in a large pot over medium heat. Add minced garlic and grated ginger; sauté until fragrant, approximately 1–2 minutes.
02 - Add red Thai curry paste to the pot and cook for 1 minute to release its aroma.
03 - Pour in vegetable or chicken broth and coconut milk, whisking to create a smooth mixture.
04 - Stir in soy sauce, lime juice, and brown sugar. Bring to a simmer and cook for 5–7 minutes.
05 - Add thinly sliced carrots and simmer until slightly softened, about 3–4 minutes.
06 - Introduce frozen dumplings to the pot and cook according to the package instructions, typically 6–8 minutes.
07 - Stir in baby spinach or chopped bok choy and cook until just wilted, roughly 1 minute.
08 - Ladle the soup into bowls and garnish with sliced scallions and chopped cilantro. Serve immediately while hot.

# Extra Suggestions:

01 - Use fresh ingredients for optimal flavor. Adjust curry paste quantity to control spiciness.

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