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Ingredients
1 Tbsp oil
1 medium sized onion, finely chopped
3-4 cloves garlic, finely chopped
1 Tbsp fresh ginger, finely chopped
3 Tbsp red curry paste
4 cups vegetable broth
250 ml Coconut Milk
2-3 French beans, finely chopped
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
10 steamed dumplings/ momos
2 Tbsp soy sauce
Fresh cilantro and lime wedges for garnishing
Procedure
Heat 1 tbsp of vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic and ginger, cooking for about a minute until fragrant. Add in 2-3 tbsp of red curry paste and cook for 1-2 minutes to release its flavors. The paste should become fragrant, and the oil will begin to separate slightly.
Pour in 4 cups of vegetable broth and coconut milk. Simmer the soup for about 2-3 minutes. Add the vegetables. Gently add the pre-cooked dumplings and 2 tbsp of soy sauce. Let the soup simmer for few more minutes. Garnish with fresh cilantro and a wedge of lime. Squeeze the lime juice over the soup just before eating for an extra burst of flavor.
