Description
This Thai Red Curry Dumpling Soup combines the rich and creamy flavors of coconut milk and Thai red curry paste with tender dumplings and fresh vegetables to create a comforting and flavorful meal. Perfect for an easy weeknight dinner, this soup is infused with fragrant ginger, garlic, and lime, garnished with fresh cilantro and green onions for a bright finish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 (14 oz) can coconut milk
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon brown sugar
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach
- 12–16 frozen dumplings (pork, chicken, or vegetable)
- 1 tablespoon lime juice
- Fresh cilantro and green onions for garnish
Instructions
- Heat the oil and curry paste: Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and cook for 1–2 minutes until fragrant, stirring continuously to release the flavors.
- Add liquids and seasoning: Stir in the coconut milk and chicken or vegetable broth. Then add the fish sauce, brown sugar, grated ginger, and minced garlic. Bring the soup to a gentle simmer and cook for 5 minutes to meld the flavors.
- Add vegetables: Add the sliced mushrooms and red bell pepper to the soup. Continue simmering for another 5 minutes until the vegetables are slightly tender but still maintain some texture.
- Cook the dumplings: Carefully add the frozen dumplings to the simmering soup. Cook according to package instructions, typically 5–7 minutes, until the dumplings are heated through and tender.
- Add spinach and finish seasoning: Stir in the baby spinach and cook just until wilted. Remove from heat and stir in the lime juice. Adjust seasoning as desired with extra fish sauce, lime juice, or curry paste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve hot for a cozy and flavorful meal.
Notes
- You can use any frozen dumplings you prefer—meat-based or plant-based varieties both work well.
- For added spice, drizzle with chili oil or add sliced fresh Thai chilies.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop.
