Description
This Easy Thai Red Curry Dumpling Soup is a comforting and flavorful dish combining the spicy richness of Thai red curry with tender dumplings in a creamy coconut broth. Quick to prepare and perfect for weeknight dinners, this soup features sautéed vegetables, fragrant aromatics, and vibrant greens, garnished with fresh cilantro, green onions, and a squeeze of lime for added zest.
Ingredients
Scale
Soup Base
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste
- 4 cups (1 liter) vegetable broth
- 1 can (14 oz) coconut milk
- 1 tbsp soy sauce
- 1 tsp brown sugar
Dumplings and Greens
- 12–15 frozen dumplings (any variety)
- 1 cup baby spinach or bok choy
Garnish
- Fresh cilantro, chopped
- Green onions, sliced
- Lime wedges, for serving
Instructions
- Sauté the Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sliced red bell pepper and sauté for 3-4 minutes until they soften, creating a flavorful base.
- Add Aromatics and Curry Paste: Stir in the minced garlic, grated ginger, and Thai red curry paste. Cook for 1-2 minutes while stirring constantly until the mixture is fragrant, releasing the curry’s signature aroma.
- Add Liquids and Seasoning: Pour in the vegetable broth, coconut milk, soy sauce, and brown sugar. Mix well and bring the soup to a gentle simmer, melding all the flavors together beautifully.
- Cook the Dumplings: Add the frozen dumplings directly to the simmering soup. Let them cook for 5-7 minutes or until they are thoroughly heated through and tender, absorbing the curry flavors.
- Add Greens and Finish: Stir in the baby spinach or bok choy and cook just until the greens wilt, adding freshness and texture to the soup.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve each bowl with a lime wedge on the side to add a bright, zesty finish just before eating.
Notes
- You can use any variety of frozen dumplings, such as pork, chicken, or vegetable, based on your preference.
- Adjust the amount of Thai red curry paste to suit your spice tolerance; add more for a spicier soup.
- For a richer flavor, allow the soup to simmer a bit longer before adding dumplings.
- Adding the lime juice just before eating enhances the soup’s freshness and balances the richness of the coconut milk.
- This soup freezes well; reheat gently on the stovetop and add fresh greens after reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
