Spicy Coconut Dumpling Soup
Sometimes help is needed when trying to imagine oneself in a tropical climate when it’s nothing but cold temperatures outside. This soup has all the feelings of comfort and coziness, plus it is super easy to make it during the week. All the fragrant ingredients, the coconut, cilantro, red curry, and lime will transport you away.
|2 tsp||Cooking Oil|
|1 cup||Onion, chopped|
|3||Garlic Cloves, minced|
|2 tbsp||Red Curry Paste|
|6 cups||Prepared Chicken Broth|
|1.14 oz. can||Coconut Milk|
|1 tbsp||Soy Sauce|
|1 tbsp||Lime Juice|
|1 cup||Red Peppers, sliced|
|1 cup||Snow peas, trimmed, cut in half|
|1/2 cup||Carrots, thinly sliced|
|3 tbsp||Cilantro, chopped|
|16||Siwin Foods Pork & Vegetable Dumplings*|
|garnish||Green Onions, sliced|
- Heat cooking oil in a Dutch oven or a large saucepan on medium. Add onion. Cook, stirring occasionally, until onion starts to soften. About 8-10 minutes. Add garlic and curry paste. Heat and stir until fragrant. About 1 minutes.
- Add the next 5 ingredients. Stir to ensure everything is incorporated. Bring to a boil. Reduce heat to medium low. Cover and simmer for 20 minutes. Add the next 4 ingredients. Stir. Simmer covered for 6 to 8 minutes until the vegetables are tender crisp. Add the dumplings and cook until dumplings are cooked through; about 3 minutes.
- Garnish with green onion and lime wedges.