Ingredients

Scale

1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons red curry paste
4 cups chicken or vegetable broth
1 can (14 oz) coconut milk
1 cup snap peas
1 red bell pepper, sliced
1 cup cooked dumplings (store-bought or homemade)
2 tablespoons soy sauce
Fresh cilantro and lime wedges for garnish

Instructions

I start by heating the vegetable oil in a large pot over medium heat. Once it’s warm, I toss in the onion and let it sauté for about five minutes, stirring occasionally, until it softens and becomes slightly golden.
Next, in go the garlic and ginger. The second they hit the pot, the kitchen smells amazing. I cook them for about a minute, just until they’re fragrant.
Now comes the fun partadding the red curry paste. I stir it in and let it cook for a couple of minutes to really wake up all those spices.
Once the paste is incorporated, I pour in the chicken or vegetable broth and the coconut milk, giving everything a good stir. I let it come to a gentle simmer, filling the air with its rich, aromatic goodness.
Time for the veggies! I add the snap peas and bell pepper, letting them cook for just a few minutes so they stay crisp and vibrant.
Finally, I gently stir in the dumplings and a splash of soy sauce, making sure everything is heated through without overcooking the dumplings.
The soup is ready to serve, but not without the finishing touches. A handful of fresh cilantro and a squeeze of lime juice bring everything together beautifully.

Notes

Don’t rush the curry paste. Letting it cook for a minute or two before adding liquid deepens the flavor.

Use fresh ginger and garlic. It makes all the difference in creating that warm, aromatic base.

Dumplings absorb broth. If making this ahead, you might need to add a little extra broth when reheating.

Adjust the heat. Love spice? Add an extra scoop of curry paste or a dash of chili flakes. Prefer it mild? Start with less curry paste and build up to your taste.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 2.5 cups
Calories: 294 kcal
Sodium: 686mg
Fat: 13g
Saturated Fat: 8g
Carbohydrates: 32g
Fiber: 2g
Protein: 10g
Cholesterol: 15mg