Description
Experience a vibrant and comforting Thai Red Curry Dumpling Soup that combines the rich flavors of red curry paste, coconut milk, and aromatic herbs with tender dumplings. This easy-to-make soup delivers a perfect balance of spicy, savory, and fresh notes, making it a delightful meal for any day of the week.
Ingredients
Scale
Aromatics & Base
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon minced ginger (paste or about a 1″ knob)
- 1 tablespoon minced lemongrass or paste (optional)
Curry & Broth
- 4 tablespoons Thai red curry paste
- 3 cups chicken broth
- 1 (14-ounce) can coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons sugar
Main Ingredients
- 1 pound frozen dumplings (potstickers, wontons)
- 1 cup chopped spinach
- 2 green onions, sliced
- 1 tablespoon chopped cilantro leaves
- 1 lime
Toppings (Optional)
- Green onions, sliced on the diagonal
- Minced cilantro leaves
- Chopped Thai basil
- Fried onions
- Chili oil or chili crisp
Instructions
- Sauté Aromatics: Heat the oil over medium heat in a 4 to 5-quart soup pot or Dutch oven until the surface shimmers. Add the diced onions and sweat them, stirring frequently, for about 5 minutes or until they have softened.
- Add Curry Paste: Stir in the Thai red curry paste, minced ginger, and lemongrass (if using), along with the minced garlic. Cook this mixture for a minute or two until fragrant, allowing the flavors to meld.
- Add Broth and Coconut Milk: Increase the heat to medium-high, then pour in the chicken broth and the entire can of coconut milk. Bring the soup to a low boil, then lower the heat to maintain a steady simmer for flavor development.
- Add Dumplings: Stir in the fish sauce and sugar to give the soup depth and a hint of sweetness. Add the frozen dumplings and bring the soup back to a gentle boil. Cook the dumplings according to package directions, typically a few minutes, to ensure they are heated through completely.
- Add Greens and Lime: Turn off the heat and stir in the chopped spinach, sliced green onions, and chopped cilantro. Allow the soup to stand until the spinach wilts. Squeeze the juice from half of the lime into the soup and stir well. Taste and add juice from the remaining half of the lime if desired for brightness.
- Serve: Ladle the soup into bowls and garnish generously with your choice of toppings such as additional green onions, cilantro leaves, Thai basil, fried onions, and a drizzle of chili oil or chili crisp to enhance the presentation and flavor.
Notes
- For a vegetarian version, substitute vegetable broth and use vegetarian dumplings, omit fish sauce or replace with soy sauce or tamari.
- If you can’t find lemongrass, this ingredient is optional and can be omitted without losing too much flavor.
- Adjust the amount of Thai red curry paste to control the spiciness of the soup based on your preference.
- Frozen dumplings are typically pre-cooked; just ensure they are heated through thoroughly.
- Add fresh herbs and lime juice at the end for bright, fresh flavors that balance the rich curry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering and sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
