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Coconut-Red Curry Dumpling Soup

This Coconut-Red Curry Dumpling Soup is perfect to warm up on a cold winter day! Filled with bold flavors of garlic, ginger, and red curry, perfectly balanced with unsweetened coconut milk, this soup will satisfy any adventurous craving!

Ingredients

  • 1 Tbsp Our Family® 100% Pure Refined Coconut Oil
  • 1 medium Our Family® Carrot, chopped
  • 1 medium yellow onion, halved and chopped
  • 3 Tbsp Thai red curry paste
  • 1 1/2 tsp Our Family® Minced Garlic in Water
  • 1/2 tsp refrigerated ginger stir in purée
  • 1 container (32 ounces) low-sodium vegetable broth
  • 1 can (13.66 fluid ounces) unsweetened lite coconut milk
  • 16 frozen chicken or pork dumplings
  • 2 cups packed chopped baby bok choy
  • 2 Tbsp fresh lime juice
    Chopped fresh cilantro for garnish (optional)

Directions

  1. In large saucepot, heat oil over medium-high heat. Add carrot and onion; cook 5 minutes or until tender-crisp, stirring occasionally. Add curry paste, garlic and ginger purée; cook 1 minute or until fragrant, stirring occasionally. Stir in broth and coconut milk; heat to a simmer. Reduce heat to medium-low; simmer 15 minutes. Add dumplings; cook 4 minutes, carefully stirring occasionally. Add bok choy and lime juice; cook 2 minutes or until bok choy is wilted and dumplings are heated through and internal temperature of dumplings reaches 165°, gently stirring occasionally. Makes about 10 cups soup.
  2. Serve soup garnished with cilantro, if desired.

 

Approximate nutritional values per serving (2 1/2 cups soup): 294 Calories, 13g Fat, 8g Saturated Fat, 15mg Cholesterol, 686mg Sodium, 32g Carbohydrates, 2g Fiber, 7g Sugars, 1g Added Sugars, 10g Protein

Chef's Tip

To cook dumplings in a skillet for a crunchy texture, place dumplings, flat side down, in large covered skillet. Add 2/3 cup water and 1 1/2 tablespoons coconut oil and heat to a boil over high heat. Reduce heat to medium, and cook 8 minutes or until liquid is absorbed and bottom of dumplings are crisp, and internal temperature reaches 165°. Add the dumplings to the soup mixture at the end of step 1.

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