Description
This Thai Red Curry Dumpling Soup combines the bold, zesty flavors of Thai cuisine with comforting dumplings, creamy coconut milk, and vibrant vegetables. It’s quick, easy to make, and perfect for cozy weeknight dinners or special occasions.
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp Thai red curry paste
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar (optional)
- 12–16 frozen dumplings (potstickers or wontons)
- 1 cup spinach or bok choy, chopped
- 1 red bell pepper, thinly sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat oil in a large pot over medium heat. Sauté onions for 3–4 minutes until softened. Add garlic and ginger, cooking for 1 minute.
- Stir in Thai red curry paste and cook for another minute to enhance its aroma and flavor.
- Add chicken broth and coconut milk. Stir well and bring the mixture to a simmer.
- Season with fish sauce, soy sauce, lime juice, and brown sugar (if using). Simmer for 10 minutes to blend the flavors.
- Add frozen dumplings and cook for 5–7 minutes until they float. Add spinach and red bell pepper, cooking for 2–3 minutes until tender.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- Adjust the spice level by increasing or reducing the curry paste.
- For a vegetarian version, replace fish sauce with soy sauce and use vegetable broth.
- Store leftovers in the refrigerator for up to 2 days. Reheat gently to preserve the dumplings’ texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 280
- Sugar: 5g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Spicy dumpling soup, Thai curry soup, coconut milk soup, dumpling curry broth