Description
This Thai Coconut Curry Chicken Soup with Dumplings is a comforting bowl of rich flavors and textures, perfect for a cozy meal. The creamy coconut milk and tender chicken combined with fluffy dumplings create a delightful experience that warms the soul.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 bell pepper (red or yellow), sliced
- 1 cup snap peas, trimmed
- 1 cup mushrooms, sliced
- 1 lime, juiced
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons fresh cilantro, finely chopped
- 1 teaspoon lime zest
Instructions
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add 1 medium finely chopped onion and sauté for about 5 minutes until the onion is translucent and fragrant.
- Add 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the pot. Sauté for another 1-2 minutes until the garlic is fragrant.
- Stir in 2 tablespoons of red curry paste, cooking for 1-2 minutes until it’s well mixed and aromatic.
- Pour in 1 can of coconut milk and 4 cups of chicken broth, stirring to combine. Bring the mixture to a gentle simmer over medium-high heat.
- Once simmering, add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar, stirring until fully dissolved.
- Next, add 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces. Cook for about 10-12 minutes, until the chicken is cooked through and tender.
- Now, add 1 sliced bell pepper, 1 cup of trimmed snap peas, and 1 cup of sliced mushrooms to the pot. Cook for another 5 minutes until the vegetables are tender but still crisp.
- Remove the pot from heat and stir in the juice of 1 lime. Taste and adjust seasoning if necessary.
- While the soup is cooling slightly, prepare the dumplings. In a bowl, mix 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add 1/2 cup of water, stirring until a dough forms.
- Add 2 tablespoons of finely chopped fresh cilantro and 1 teaspoon of lime zest to the dough. Mix until well combined.
- Bring the soup back to a simmer and drop spoonfuls of the dumpling dough into the soup. Cook for an additional 10 minutes until the dumplings are puffed and cooked through.
- Serve hot, garnished with fresh cilantro and sliced green onions.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: For a thicker soup, consider reducing the amount of broth or adding an extra can of coconut milk. Always use fresh herbs for garnishing to enhance flavor.