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Prep Time20 minutes
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Cook Time1 hour
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Serving4
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This is super easy while the flavors are surprisingly complex. I think the soup would make a delicious broth for steamed mussels also! Using frozen wontons makes this a do-able weeknight dish but this is every bit as good as the soup at my favorite local Thai restaurant. And the green bok choy and the red broth are so pretty!
Ingredients
Thai Red Curry Soup
Directions
Chop the onions, mince the garlic and ginger and prepare your mise en place. Lightly dredge the sliced shallots in flour and saute in a little oil, then set them aside.
In a large Dutch oven over medium high heat, swirl some oil in the pot and when it is hot, saute the onions, garlic and ginger.
Add the red curry paste and cook it for about 3 minutes.
Add the chicken stock and stir. Then add the coconut milk and stir.
Add the sugar and fish sauce. Taste and adjust seasonings. A little salt if okay.
Bring to a boil, then reduce to a simmer and simmer for at least 20 minutes or longer over low heat.
Add the lime juice to taste.
Steam the bok choy and dumplings. I used a bamboo steamer set over a skillet of boiling water. It took about 10 minutes for the dumplings and a little less for the bok choy.
Place the bok choy and dumplings in the soup bowl, then ladle the curry soup over them.
Garnish with fried shallots, cilantro and scallions. Serve and enjoy!
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