Coconut Curry Dumpling Soup

episode #9 of healthy in thirty plus a gift guide for the chic foodie/hostess!

Post- Thanksgiving and in between holiday parties, I look for nourishing recipes that still pack in lots of flavor. This coconut curry dumpling soup hits all those notes and more! It’s warm, creamy, and I love the combination of that broth with the dumplings.

Also, if you’re wondering what to get the hostess/foodie this holiday season, here’s a gift guide for the chic foodie/hostess that has a mix of luxurious and affordable gift ideas.

If you’re looking for fun, affordable kitchen decor items, I loveeee these Spiral Taper Candles, and Decorative Chic Rolling Pin. I’m also amazed that this mini le crueset coquette is only $22 bucks, and it’s perfect for pot pies, baking brie, etc., I am obsessed with the Mackenzie Childs Chic Tea Kettle . I have it in my own kitchen because it’s just so chic and if you want a a more modern approach to the tea business, the Next Mug is fab. For hosting, these Cocktail Napkins are so so cute. And I tgink gifting cookbooks (More is More cookbook Molly Baz is incredible) is always a great, fail-safe idea along with a Warm and Cozy Candle.

I love to gift experiences and I think this Sourdough Baking Kit is one of those gifts that you wouldn’t necessarily buy for yourself, but would be so excited to recieve and try out. Everyone is obsessed with the Ninja Creamy and this would be one of those big splurge items for someone special.

The full gift guide can be found here!

(And it goes without saying, but I appreciate y’all so much and am so grateful for the support and love from this community, especially to keep publishing content <3)

Coconut Curry Dumpling Soup

490cal, 33 g protein, 7g fiber

Ingredients

For the Broth:

• 1 tablespoon olive oil or avocado oil

• 1/2-1 tablespoon fresh ginger, minced

• 2 cloves garlic, minced

• 1 shallot, finely diced

• 1–2 red chilies, minced (optional)

• 2-3 tablespoons red curry paste

• 1 tablespoon miso paste

• 1 can (13.5 oz) light coconut milk

• 1 cup chicken or chicken bone broth

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce

For the Soup:

• 4 oz rice noodles

• 8 frozen wontons

• 1 cup snap peas

• 1 cup baby bok choy, chopped

• 1/4 cup shelled edamame

• 1/2 lime, juiced

For Garnish:

• Chili crisp

• Cilantro, chopped

• Sesame seeds

• Fresh chili slices

• Additional lime wedges

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Steps

1. Heat oil in a large pot over medium heat. Sauté ginger, garlic, shallots, and chilies (if using) until fragrant, ~2 minutes.

2. Stir in red curry paste and miso paste. Toast for 1–2 minutes.

3. Add coconut milk and broth. Stir well, then add fish sauce and soy sauce. Simmer for 5 minutes to meld flavors.

4. Meanwhile, cook rice noodles in boiling water for 5–6 minutes until tender. Drain and rinse under cold water.

5. Add wontons to the broth, cooking until tender (~5 minutes). Stir in snap peas, bok choy, and lime juice during the last 2 minutes of cooking. Adjust seasoning to taste (more lime juice for brightness and flavor and more soy/fish sauce for salt)

6. Divide rice noodles into bowls, pour over the broth, and add edamame. Garnish with chili crisp, cilantro, sesame seeds, fresh chili, and a squeeze of lime.

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