Thai Red Curry Dumpling Soup

Ingredients:

- 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

Directions:

1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

2. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

3. Add the red curry paste and cook for another 2 minutes, stirring to coat the onions.

4. Pour in the broth and coconut milk, bringing the mixture to a simmer.

5. Add the snap peas and sliced red bell pepper, cooking for 3-4 minutes until tender but still crisp.

6. Stir in the cooked dumplings and soy sauce. Let everything heat through for 2-3 minutes.

7. Garnish with fresh cilantro and a squeeze of lime. Serve warm.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Servings: 4 servings | Kcal: Approximately 320 kcal per serving