Description
A flavorful Thai Red Curry Dumpling Soup that combines aromatic spices, creamy coconut milk, and tender dumplings for a comforting and easy-to-make meal perfect for any day of the week.
Ingredients
Scale
Soup Base
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 onion, diced
- 4 tablespoons Thai red curry paste
- 3 cloves garlic, minced
- 1 tablespoon minced ginger (paste or about a 1″ knob)
- 1 tablespoon minced lemongrass or paste (optional)
- 3 cups chicken broth
- 1 (14-ounce) can coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons sugar
Dumplings and Greens
- 1 pound frozen dumplings (potstickers, wontons)
- 1 cup chopped spinach
- 2 green onions, sliced
- 1 tablespoon chopped cilantro leaves
Toppings (Optional)
- Green onions, sliced on the diagonal
- Minced cilantro leaves
- Chopped Thai basil
- Fried onions
- Chili oil or chili crisp
Garnish
- 1 lime
Instructions
- Sauté aromatics: Heat the oil over medium heat in a 4 to 5-quart soup pot or Dutch oven until shimmering. Add the diced onions and sweat them, stirring frequently, for about 5 minutes until softened and translucent.
- Add curry paste and flavorings: Spoon in the Thai red curry paste, minced ginger, minced lemongrass (if using), and minced garlic. Stir well into the onions and cook for 1-2 minutes until fragrant and aromatic.
- Add broth and coconut milk: Increase heat to medium-high and pour in the chicken broth and coconut milk. Bring the soup to a low boil, then reduce heat to maintain an active simmer.
- Add dumplings: Stir in the fish sauce and sugar, then add the frozen dumplings. Let the soup return to a bubbling simmer and cook according to the dumpling package instructions, usually just a few minutes, ensuring the dumplings are heated through (use steam time if no boil instructions are available).
- Add greens and lime: Turn off the heat. Stir in the chopped spinach, sliced green onions, and chopped cilantro leaves. Let the soup sit for a couple of minutes to allow the spinach to wilt. Squeeze the juice of half a lime into the soup, stir, taste, and add the remaining lime juice as needed.
- Serve: Ladle the soup into bowls and top with your favorite garnishes such as sliced green onions, minced cilantro, chopped Thai basil, fried onions, and chili oil or chili crisp for extra flavor and texture.
Notes
- Use pre-cooked frozen dumplings to ensure quick cooking and food safety.
- If lemongrass is unavailable, you can omit it or substitute with additional ginger for flavor.
- Adjust fish sauce and sugar to taste depending on your preferred balance of salty and sweet.
- For a vegan version, substitute chicken broth with vegetable broth and use dumplings without meat.
- Adding chili oil or chili crisp can increase the spiciness, so adjust based on heat preference.
- Fresh herbs like Thai basil add authentic flavor but can be omitted if unavailable.
