Easy Red Curry Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion finely diced
- 2 cloves garlic minced
- 2 thai chili peppers diced, optional
- 1 inch ginger root finely diced
- 2 tbsp red curry paste vegan-friendly
- 1 cup vegetable broth
- 1 can coconut milk
- 1 cup bok choy chopped
To serve
- 2 cups veggie dumplings frozen
- 1 handful cilantro chopped
- 1 lime juiced
- toasted sesame seeds
Preparation
In a pan over medium heat, add the olive oil. Then add the onion, garlic, ginger and Thai chili peppers, if using. Saute until fragrant, approximately 2 minutes.
Add the 2 tablespoons of red curry paste, and stir until combined.
Then add the coconut milk, vegetable broth and baby bok choy. Stir and simmer covered on low heat for 5 minutes.
While that cooks, prepare your dumplings as desired.
Disperse the dumplings into bowls, and pour the curry sauce over top. Garnish with cilantro, red Thai chili peppers, and sesame seeds as desired. Finish with a squeeze of lime.
