Description
A vibrant and comforting Thai Red Curry Dumpling Soup that combines fragrant red curry and creamy coconut milk with savory dumplings and fresh greens. Ready in just 30 minutes, this soup is a perfect weeknight meal full of aromatic flavors and a satisfying blend of textures.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 onion, diced
- 4 tablespoons Thai red curry paste
- 3 cloves garlic, minced
- 1 tablespoon minced ginger (paste or about a 1″ knob)
- 1 tablespoon minced lemongrass or paste (optional)
- 3 cups chicken broth
- 1 (14-ounce) can coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 pound frozen dumplings (potstickers or 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 it shimmers. Add the diced onions and sweat them, stirring frequently for about 5 minutes until softened and translucent.
- Add curry paste and aromatics: Spoon in the Thai red curry paste, minced ginger, and lemongrass if using, along with the minced garlic. Stir everything into the onions and cook for 1-2 minutes until fragrant, allowing the spices to bloom.
- Add broth and coconut milk: Increase heat to medium-high. Pour in the chicken broth and coconut milk, bringing the mixture to a low boil. Once boiling, reduce heat to maintain an active simmer for the soup base.
- Add fish sauce, sugar, and dumplings: Stir in the fish sauce and sugar until dissolved. Then add the frozen dumplings to the simmering soup. Let the soup come back to a gentle boil and cook the dumplings according to the package instructions, usually a few minutes until heated through and tender.
- Add fresh greens and lime juice: Turn off the heat and stir in the chopped spinach, sliced green onions, and chopped cilantro. Let the soup stand for a minute until the spinach wilts. Squeeze the juice from half a lime into the soup and stir. Taste and add the remaining lime juice if desired for brightness.
- Serve and garnish: Ladle the soup into bowls and top with your choice of sliced green onions, minced cilantro leaves, chopped Thai basil, fried onions, and chili oil or chili crisp for added flavor and texture.
Notes
- Use pre-cooked or frozen dumplings for convenience; ensure they are fully heated through before serving.
- Lemongrass is optional but adds authentic citrusy aroma; paste or fresh minced works well.
- Adjust fish sauce and sugar amounts according to taste to balance salty and sweet flavors.
- Substitute chicken broth with vegetable broth for a lighter or vegetarian version (omit dumplings or choose vegetarian dumplings).
- Serve with steamed jasmine rice for a heartier meal.
- Leftover soup can be refrigerated for up to 3 days and gently reheated on stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
