Description
A comforting and flavorful Thai Coconut Curry Dumpling Soup that combines the richness of coconut milk with the bold flavors of Thai red curry paste, served with tender dumplings and fresh greens. This soup is easy to make and perfect for a satisfying meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 (14 oz) can coconut milk
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce (optional for depth of flavor)
- 1 teaspoon brown sugar
- 12–16 frozen dumplings or potstickers
- 2 cups baby spinach or bok choy
- 2 tablespoons fresh lime juice
For the Soup:
- Chopped cilantro
- Sliced green onions
For Garnish:
Instructions
- Prepare the Soup: Heat vegetable oil in a large pot over medium heat. Sauté garlic and ginger until fragrant. Add Thai red curry paste and cook briefly. Pour in broth, coconut milk, soy sauce, fish sauce, and brown sugar. Simmer gently.
- Cook Dumplings: Add frozen dumplings and cook until done, then add spinach or bok choy and wilt. Finish by stirring in lime juice.
- Serve: Garnish with cilantro and green onions. Enjoy hot.
Notes
- Adjust spice level with more or less curry paste.
- Additional veggies like mushrooms, carrots, or bell peppers can be included for variety.
- To make it vegetarian, omit fish sauce and use vegetable broth instead.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 15 mg
