Description
A comforting Thai Red Curry Dumpling Soup combining spicy coconut curry broth with tender dumplings, mushrooms, and greens. This quick and flavorful one-pot stovetop meal is bold, creamy, and perfect for chilly nights.
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 & Vegetables
- 8–10 frozen dumplings or pot stickers
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach or bok choy
Optional Toppings
- 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 constantly for 1–2 minutes until the mixture is fragrant and aromatic.
- Add Broth & Coconut Milk: Pour in the chicken or vegetable broth and the full-fat coconut milk into the pot. Stir well to combine all ingredients, then bring the soup to a gentle simmer.
- Season the Broth: Add the fish sauce (or soy sauce for a vegetarian option), sugar, and lime juice to the broth. Stir and taste, adjusting seasoning as needed for balanced flavor.
- Add Dumplings: Gently place the frozen dumplings or pot stickers into the simmering broth. Cook them for 6–8 minutes or as per the package instructions until they are heated through and cooked properly.
- 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.
- Serve Hot: Ladle the soup into bowls and garnish with optional toppings such as sliced red chili, fresh cilantro, Thai basil, or green onions for added freshness and flavor.
Notes
- Use full-fat coconut milk for a rich, silky broth texture.
- For extra heartiness, add rice noodles or tofu to the soup.
- Adjust the spice level by increasing or reducing the amount of Thai red curry paste according to your preference.
- Store broth and dumplings separately for best results when keeping leftovers.
