Ingredients
Scale
- 1 lb boneless, skinless chicken breast, ground
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 4 cups low-sodium vegetable broth
- 10 oz dumpling wrappers
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups mixed vegetables (e.g., bell peppers, carrots), chopped
Instructions
- Prepare ingredients: Chop vegetables and mince garlic and ginger.
- Sauté aromatics: In a large pot over medium heat, add vegetable oil; sauté garlic and ginger until fragrant (about 1 minute).
- Add broth & coconut milk: Pour in vegetable broth and coconut milk; stir and bring to a gentle simmer.
- Incorporate vegetables: Add chopped vegetables and red curry paste; cook until veggies soften (about 5 minutes).
- Cook dumplings: Gently add dumplings to the soup; cook for about 7 minutes or until they float.
- Serve & enjoy: Ladle soup into bowls, garnishing with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg