Description
This vibrant Red Curry Dumpling Soup combines the rich flavors of red curry paste and creamy coconut milk with tender mini wontons and fresh vegetables. A comforting and aromatic dish perfect for a quick and satisfying meal, featuring layers of spice, sweetness, and tang from lime juice, topped with fresh herbs and chili crisp for an extra kick.
Ingredients
Soup Base
- 2 tablespoons avocado oil
- 1 small yellow onion, diced
- 1 small red bell pepper, sliced
- 2-3 tablespoons red curry paste
- 2 cloves garlic, minced, grated, or crushed
- 2 teaspoons grated or minced fresh ginger
- 48 oz low-sodium chicken broth
- 1 can coconut milk (13.5oz)
- 2 tablespoons coconut aminos
- 2 teaspoons brown sugar
- 1/4 cup lime juice, plus more for serving
Dumplings and Vegetables
- 24 ounces frozen mini wontons
- 1-2 cups chopped bok choy
Garnishes
- Thai basil
- Sliced green onion
- Chopped cilantro
- Chili crisp
Instructions
- Prepare the aromatics: Heat a large pot over medium heat. Once hot, add the diced onion and sliced red pepper. Sauté for 2-3 minutes until the onion becomes translucent, releasing its sweetness into the base.
- Add curry paste and spices: Stir in the red curry paste, garlic, and ginger. Sauté for an additional 1-2 minutes until the mixture is fragrant, allowing the spices to bloom and blend.
- Make the broth: Pour in the chicken broth, coconut milk, coconut aminos, brown sugar, and lime juice. Bring the broth to a boil, then reduce the heat to a simmer. Cover and let it simmer for 10-15 minutes to meld the flavors. Taste and adjust seasoning with salt, additional brown sugar, or lime juice as desired.
- Cook the dumplings: Increase the heat to bring the soup back to a boil. Add the frozen mini wontons and cook according to package instructions, usually until they are tender and cooked through, about 3-5 minutes.
- Finish with greens: Turn off the heat and stir in the chopped bok choy, allowing it to gently wilt in the residual heat without losing its vibrant color and crunch.
- Serve: Ladle the soup into bowls. Garnish with fresh Thai basil, sliced green onion, chopped cilantro, and a spoonful of chili crisp for a spicy, aromatic finish.
Notes
- Adjust the amount of red curry paste according to your preferred spice level.
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetarian wontons.
- Use fresh lime juice for the best flavor in the broth and garnish.
- Chili crisp adds heat and texture—start with a small amount and add more to taste.
- Wontons cook quickly; be careful not to overcook as they may break apart.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid overcooking the wontons and greens.
