Description
This Thai Coconut Curry Dumpling Soup is a fragrant and creamy dish that balances spicy red curry, silky coconut milk, and savory dumplings in a deeply comforting bowl. It’s quick to make and loaded with bold flavors.
Ingredients
- 20 frozen dumplings or potstickers
- 1 tablespoon vegetable oil
- 4 garlic cloves, grated
- 1 teaspoon grated ginger
- 4 cups chicken broth or vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- Optional vegetables: spinach, mushrooms, carrots, bok choy, edamame, baby corn
- Chopped chives or green onions, for topping
Instructions
- Bring a large pot of salted water to a boil.
- While the water heats, warm the oil in a separate large pot over medium heat. Add garlic and ginger, sautéing for about 30 seconds until fragrant.
- Pour in the broth and coconut milk. Stir in the soy sauce, fish sauce, sesame oil, red curry paste, brown sugar, and lime juice. Mix until the curry paste is dissolved and bring to a simmer.
- Add any quick-cooking vegetables at this stage if using. Simmer for 5–7 minutes.
- Cook the frozen dumplings in the boiling water according to the package instructions, usually 2–3 minutes. Drain.
- Divide the dumplings between bowls and ladle the hot curry broth over them.
- Top with chives or green onions and serve immediately.
Notes
- Swap in shrimp, tofu, or shredded chicken for added protein.
- Use green curry paste for a different flavor profile.
- Add noodles like rice vermicelli or udon for a heartier soup.
- Use only soy sauce and skip fish sauce for a vegetarian version.
- Add chili oil or fresh sliced chilis for extra heat.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 1500mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
