Red Curry Dumpling Soup (Print Version)

# Ingredients:

→ Base

01 - Minced garlic, 3 cloves
02 - 1 diced onion
03 - 1 tbsp vegetable oil
04 - 3 tbsp red curry paste
05 - Freshly minced ginger, 1 tbsp

→ Liquids

06 - 1 (14 oz) can of coconut milk
07 - 2 tbsp soy sauce
08 - 4 cups veggie or chicken broth

→ Vegetables & Garnish

09 - 1 cup snap peas
10 - 1 cup cooked dumplings
11 - Fresh lime wedges and cilantro leaves
12 - Sliced red bell pepper, 1 whole

# Instructions:

01 - Warm up the oil in a big pot, soften the onion for about 5 minutes.
02 - Toss in the ginger and garlic, stir for a minute to awaken their scent.
03 - Blend in the red curry paste, stirring until its oils begin to release.
04 - Gently add the broth and coconut milk. Let it come to a soft simmer.
05 - Throw in snap peas and pepper slices. Cook just till they’re crisp but tender.
06 - Stir in soy sauce and dumplings, warm them up. Serve topped with lime and cilantro.

# Notes:

01 - You can pick chicken or veggie broth, whatever you like best.
02 - Dumplings are fine store-bought—or homemade if you prefer!

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