Thai Curry Soup (Print Version)
# Ingredients:
01 -
1 cup spinach, chopped.
02 -
1 tablespoon minced lemongrass (if you'd like).
03 -
14 ounces coconut milk (canned).
04 -
1 tablespoon cilantro, chopped.
05 -
1 lime, for juice.
06 -
2 teaspoons sugar.
07 -
3 cloves garlic, finely chopped.
08 -
2 green onions, sliced into thin pieces.
09 -
1 pound frozen dumplings.
10 -
4 tablespoons Thai red curry paste.
11 -
3 cups broth (chicken).
12 -
1/2 onion, chopped into small cubes.
13 -
2 teaspoons fish sauce.
14 -
1 tablespoon minced ginger.
15 -
1 tablespoon avocado or extra virgin olive oil.
# Instructions:
01 -
In a soup pot, warm the oil on medium. Toss in the onions and let them soften for about 5 minutes.
02 -
Mix in the garlic, ginger, lemongrass, and curry paste. Stir and let the mix cook for 1-2 minutes until you can smell everything blending nicely.
03 -
Combine the broth and coconut milk, bringing it all up to a slight boil. Lower the heat and let it simmer gently.
04 -
Stir in the fish sauce and sugar, followed by the dumplings. Let them warm up completely while cooking in the broth.
05 -
Once the heat's off, add spinach, cilantro, and green onions. Wait until the spinach softens, then squeeze in lime juice to your liking.
06 -
Spoon the soup into bowls and add any garnishes you'd like before enjoying.
# Notes:
01 -
Frying dumplings beforehand gives them a delicious crispiness.
02 -
Adjust the curry paste amount to make it spicier or milder.