Description
A Thai-inspired curry dumpling soup with a creamy coconut broth, lightly spicy and deeply comforting. Made easy with frozen dumplings and pantry staples, it’s a quick, customizable one-pot meal.
Ingredients
- 12–16 frozen dumplings (gyozas, potstickers, or wontons)
- 1 tablespoon vegetable oil
- 2 cloves garlic, grated
- 1 tablespoon grated ginger
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat unsweetened coconut milk
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 1–3 tablespoons Thai red curry paste (to taste)
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- Optional toppings: chopped chives, Thai basil, cilantro
- Optional veggies: spinach, bok choy, shredded carrots, broccoli
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add the grated garlic and ginger; sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and coconut milk.
- Stir in soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice until the curry paste dissolves.
- Bring the soup to a boil, then reduce to a simmer and let it steep for about 5 minutes.
- Meanwhile, boil dumplings separately according to package instructions (usually 2–3 minutes), then drain.
- Divide dumplings into bowls, ladle the hot soup over them, garnish with herbs, add optional veggies if desired, and serve.
Notes
- Adjust spice by increasing or decreasing curry paste.
- For vegetarian version, use vegetable broth and soy sauce instead of fish sauce.
- Store broth and dumplings separately to maintain texture.
- Freeze broth without dumplings for up to 3 months.
- Top with fresh herbs, lime wedges, or chili oil for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
