Ingredients
Scale
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 4 cups vegetable broth
- 1 can coconut milk (400ml)
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 1 package frozen dumplings (vegetable or chicken)
- 1 tbsp soy sauce or tamari
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat oil in a pot: Begin by heating 1 tablespoon of vegetable oil in a large pot over medium heat.
- Cook onion and garlic: Add the chopped onion and minced garlic to the pot, cooking until they become soft and translucent.
- Add curry paste: Stir in 1 tablespoon of red curry paste, cooking for about 1 minute until it becomes fragrant.
- Simmer with broth and coconut milk: Pour in 4 cups of vegetable broth and the can of coconut milk. Bring the mixture to a gentle simmer.
- Cook mushrooms and dumplings: Add the sliced mushrooms and the package of frozen dumplings to the pot, cooking for 5-7 minutes until the dumplings are thoroughly cooked.
- Incorporate spinach and soy sauce: Stir in 1 cup of baby spinach and 1 tablespoon of soy sauce, cooking until the spinach wilts.
- Serve and garnish: Serve the soup hot, garnished with fresh cilantro and accompanied by lime wedges for an added zing.
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Sugar: 3g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g