Thai Curry Dumpling Soup (Print Version)

# Ingredients:

→ Main Components

01 - 1 diced onion
02 - 1 tablespoon of oil for cooking
03 - 1 tablespoon of minced fresh ginger
04 - 3 minced cloves of garlic
05 - 3 tablespoons of curry paste (red)

→ Broth & Liquids

06 - 4 cups of broth (your choice of chicken or veggie)
07 - 1 can coconut milk (14 ounces)
08 - 2 tablespoons soy

→ Veggies & Toppings

09 - Fresh lime wedges and cilantro for garnish
10 - 1 cup dumplings (already cooked)
11 - 1 bell pepper, cut into slices
12 - 1 cup of snap peas

# Instructions:

01 - In a big pot on medium heat, warm up the oil. Toss in the onion and let it soften for about 5 minutes.
02 - Stir in the garlic and ginger for a minute until they smell fantastic.
03 - Mix in the curry paste, letting it cook briefly so the flavors come out.
04 - Pour in the coconut milk and broth, then keep it at a gentle simmer.
05 - Add the bell pepper and snap peas, letting them stay a little crunchy but vibrant.
06 - Stir in dumplings and soy sauce, heat until warm. Toss cilantro and lime on top before serving.

# Notes:

01 - Switch broth type depending on what you like better—chicken or veggie.
02 - Use dumplings straight from the store or whip them up yourself.

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