Ingredients
Scale
Soup Base
- 2 boneless skinless chicken breasts, cooked and shredded
- 1-inch piece of fresh ginger, finely grated
- 2–3 tbsp red curry paste (adjust to taste)
- 1 can (14 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
Dumplings
- 1 cup all-purpose flour (substitute with gluten-free flour if needed)
- 1/3 cup water (adjust as needed)
- 1/4 cup carrots, finely chopped
- 1/4 cup green onions, chopped
Instructions
- Make the Soup Base
In a large pot over medium heat, sauté the grated ginger in a small amount of oil for 1–2 minutes until fragrant.
Stir in the red curry paste and cook for another minute.
Add the coconut milk and vegetable broth; bring to a simmer.
Add the shredded chicken and reduce heat to low. - Prepare the Dumplings
In a bowl, combine the flour, water, carrots, and green onions. Mix until a dough forms.
Knead briefly and form into small dumplings (about 1 inch in size). - Cook the Dumplings
Drop the dumplings into the simmering soup. Cover and cook for 10–12 minutes, or until dumplings are cooked through and float to the top. - Serve
Ladle soup into bowls and enjoy hot!
Notes
- Calories: 350
- Protein: 28g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 4g
(Based on 4 servings)
- Prep Time: 15 minutes
- Cook Time: 25 minutes