Description
This Coconut Curry Soup with Dumplings is a flavorful and comforting dish that combines the rich creaminess of coconut milk with the spicy warmth of red curry paste. Perfectly cooked dumplings add a satisfying bite, making this soup a hearty meal ideal for any season. The soup balances sweet, salty, and tangy notes accented by fresh lime juice and garnished with green onions and optional chili oil for extra heat.
Ingredients
Scale
Soup Base
- 2 tablespoons oil (for sautéing)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (plus more to taste)
Dumplings
- 16 oz dumplings (chicken, shrimp, or veggie)
Garnish
- Green onions, sliced (for garnish)
- Chili oil or red pepper flakes (optional)
Instructions
- Sauté Aromatics: In a large pot, heat oil over medium heat. Add minced garlic and grated ginger, sautéing for 1 to 2 minutes until fragrant to build the soup’s flavorful base.
- Add Curry Paste: Stir in the red curry paste and cook for another minute, releasing the paste’s aroma and deepening the soup’s spiciness.
- Simmer Broth: Pour in the coconut milk, chicken or vegetable broth, soy sauce, and brown sugar. Stir thoroughly and let the mixture simmer gently for 5 to 7 minutes, allowing flavors to meld.
- Cook Dumplings: Carefully add the dumplings to the simmering soup. Cover the pot and cook until the dumplings are tender, approximately 6 to 8 minutes, ensuring they are heated through.
- Season and Adjust: Stir in lime juice. Taste the soup and adjust the seasoning with more lime juice or soy sauce as desired for the perfect balance of sweet, salty, and tangy flavors.
- Serve and Garnish: Ladle the hot soup into bowls, garnish with sliced green onions and a drizzle of chili oil or sprinkle of red pepper flakes if you prefer extra heat. Serve immediately.
Notes
- You can use chicken, shrimp, or vegetarian dumplings depending on dietary preferences.
- Adjust the amount of red curry paste to control the soup’s spiciness.
- For a gluten-free option, use tamari instead of soy sauce and gluten-free dumplings.
- Adding fresh lime juice at the end brightens the flavors, so taste before adding extra.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
