Red Curry Coconut Soup (Print Version)

# Ingredients:

→ Base

01 - 1 diced onion
02 - 1 tablespoon of vegetable oil
03 - 3 garlic cloves, finely chopped
04 - 1 tablespoon of grated fresh ginger
05 - 3 tablespoons of red curry paste

→ Liquids

06 - 14-ounce can of coconut milk
07 - 4 cups of vegetable or chicken stock
08 - 2 tablespoons of soy sauce

→ Veggies & Toppings

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

# Instructions:

01 - Warm up the oil in a big pot, and then add the onion. Cook it for five minutes until it's soft and clear.
02 - Add in the garlic and ginger, stirring for a minute to let the smells come alive.
03 - Mix the red curry paste into the pot and cook briefly to release its rich flavors.
04 - Pour in the coconut milk and broth, and let it simmer gently.
05 - Toss in the bell pepper and snap peas, cooking until they look vibrant and are just tender.
06 - Add the dumplings and soy sauce, letting everything heat up. Serve with fresh cilantro and lime on top.

# Notes:

01 - Choose chicken or veggie stock depending on your taste.
02 - For the dumplings, you can use ones from the store or homemade ones.

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