Description
This comforting Dumpling Soup combines flavorful Thai red curry with tender pot stickers, fresh vegetables, and aromatic herbs for a warming and satisfying meal. Ready in just 25 minutes, this easy-to-make soup blends creamy coconut milk, savory broth, and bright lime notes, making it a perfect quick dinner packed with rich Asian-inspired flavors.
Ingredients
Soup Base
- 1 tbsp neutral oil (canola or avocado)
- 1 tbsp Thai red curry paste
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 2 tsp lime juice
Dumplings and Vegetables
- 8–10 frozen dumplings or pot stickers
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach or bok choy
Garnishes
- Sliced red chili
- Fresh cilantro
- Thai basil
- Green onions
Instructions
- Sauté Aromatics: Heat the neutral oil in a soup pot over medium heat. Add the Thai red curry paste, minced garlic, and freshly grated ginger. Stir continuously for 1 to 2 minutes until the mixture becomes fragrant, which helps release the flavors of the aromatics.
- Add Broth & Coconut Milk: Pour in the chicken or vegetable broth along with the full-fat coconut milk into the pot. Stir well to combine all the ingredients, then bring the soup to a gentle simmer over medium heat.
- Season the Broth: Add fish sauce (or soy sauce for a vegetarian option), sugar, and lime juice to the simmering soup. Taste the broth and adjust the seasoning accordingly to achieve a balanced savory, sweet, and tangy flavor.
- Add Dumplings: Gently place the frozen dumplings or pot stickers into the simmering soup. Allow them to cook for 6 to 8 minutes, or follow the package instructions, until they are fully cooked and heated through.
- Add Vegetables: Stir in the sliced mushrooms and baby spinach or bok choy. Cook for an additional 2 minutes until the vegetables are tender but still vibrant and fresh.
- Serve Hot: Ladle the hot soup into bowls. Garnish with sliced red chili, fresh cilantro, Thai basil, and green onions to enhance flavor and add freshness just before serving.
Notes
- For a vegetarian version, use vegetable broth and substitute fish sauce with soy sauce.
- You can use any frozen dumplings or pot stickers of your choice, such as pork, chicken, or vegetable varieties.
- If you prefer a spicier soup, increase the amount of Thai red curry paste or add more sliced red chili during garnish.
- Fresh herbs add brightness and should be added just before serving to maintain their flavor and color.
- To save time, you can prepare the aromatics in advance and refrigerate before adding to the soup.
