Description
A flavorful Thai Red Curry Dumpling Soup combining the rich, creamy taste of coconut milk with the bold spices of red curry paste, tender dumplings, and fresh vegetables. This comforting and aromatic soup is perfect for a quick and satisfying meal, offering a delightful blend of textures and tastes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
Vegetables
- 2 cups baby spinach
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
Dumplings and Garnish
- 1 (12-ounce) package frozen dumplings (chicken, pork, or vegetable)
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat the oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until soft and translucent, creating a flavorful base.
- Add garlic, ginger, and curry paste: Stir in minced garlic, grated ginger, and Thai red curry paste. Cook for 1 minute until fragrant to release their aromas.
- Add liquids and seasonings: Pour in chicken or vegetable broth, coconut milk, soy sauce, fish sauce, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.
- Cook vegetables: Add sliced mushrooms and red bell pepper to the simmering soup. Cook for 5 minutes until the vegetables become tender but still retain some texture.
- Add frozen dumplings: Gently place frozen dumplings into the soup. Let them simmer for 6–8 minutes until fully cooked and heated through, ensuring dumplings are tender inside.
- Wilt the spinach: Stir in baby spinach just before serving. The residual heat will wilt the spinach perfectly without overcooking it.
- Garnish and serve: Ladle soup into bowls, topping each with sliced green onions and chopped cilantro. Serve with lime wedges on the side for squeezing to add a fresh citrus brightness.
Notes
- For a vegetarian version, substitute vegetable broth, use vegetable dumplings, and omit fish sauce to keep it plant-based.
- Adjust the spice level by varying the amount of red curry paste used according to your heat preference.
- You can substitute frozen dumplings with homemade ones if preferred for added freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
