Description
This Thai Red Curry Dumpling Soup is a vibrant and comforting dish that combines fragrant Thai red curry with tender dumplings in a creamy coconut broth. Ready in just 30 minutes, it’s perfect for a flavorful weeknight meal that’s hearty yet easy to prepare. The soup is enhanced with fresh herbs, lime juice, and optional spicy toppings, creating a delicious balance of spicy, savory, and fresh flavors.
Ingredients
Scale
Soup Base
- 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
Dumplings and Greens
- 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 the surface shimmers. Add the diced onions and sweat them, stirring frequently, for about 5 minutes until they are softened but not browned.
- Add Curry Paste and Aromatics: Spoon in the Thai red curry paste, minced ginger, and minced lemongrass (if using), along with the minced garlic. Stir everything into the onions and let cook for 1 to 2 minutes until the mixture becomes fragrant and well combined.
- Add Broth and Coconut Milk: Increase the heat to medium-high and pour in the chicken broth and coconut milk. Bring the soup to a gentle low boil, then reduce the heat to maintain an active simmer, allowing flavors to meld.
- Add Dumplings: Stir in the fish sauce and sugar, then add the frozen dumplings. Bring the soup back to a bubbling simmer and cook the dumplings according to the package instructions, usually just a few minutes, until warmed through. Use the steaming time if no boiling directions are provided, ensuring any meat inside is heated thoroughly.
- Add Greens and Lime: Turn off the heat and add the chopped spinach, sliced green onions, and chopped cilantro leaves. Let the soup sit for a few minutes until the spinach wilts. Squeeze the juice of half a lime into the soup, taste, and add the juice of the other half if more acidity is desired.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings such as more green onions, cilantro, Thai basil, fried onions, and a drizzle of chili oil or chili crisp for added spice and texture.
Notes
- The optional lemongrass adds a bright citrusy flavor and can be omitted if unavailable.
- Use pre-cooked or frozen dumplings to speed up cooking; adjust cooking time based on packaging instructions.
- Adjust fish sauce and sugar to taste depending on your preference for saltiness and sweetness.
- Serve with additional lime wedges for those who prefer tangier soup.
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetarian dumplings.
