Thai Curry Dumpling Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon fresh ginger, finely chopped
02 - 3 cloves garlic, crushed
03 - 1 onion, chopped small
04 - 3 tablespoons red curry paste
05 - 1 tablespoon cooking oil

→ Liquids

06 - 1 can (14 oz) creamy coconut milk
07 - 2 tablespoons light soy sauce
08 - 4 cups veggie or chicken stock

→ Veggies & Toppers

09 - 1 red bell pepper, thin slices
10 - 1 cup sugar snap peas
11 - A handful of chopped cilantro and lime wedges
12 - 1 cup cooked dumplings of choice

# Instructions:

01 - In a big pot, warm up the oil. Toss in the onion and cook until it's soft and see-through, about 5 minutes.
02 - Stir in the crushed garlic and ginger. Let them cook for just a minute, allowing their aroma to release.
03 - Add in the red curry paste and heat it while stirring for a short while to bring out its rich aroma.
04 - Pour in the stock and coconut milk. Let it gently simmer together.
05 - Add the snap peas and bell pepper slices. Cook them briefly until they turn bright in color but stay crisp.
06 - Stir in the dumplings and soy sauce. Heat everything through. Garnish with fresh cilantro leaves and lime.

# Notes:

01 - Choose either vegetable or chicken broth depending on what you like.
02 - Dumplings can be store-bought ones or something homemade.

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