Description
A vibrant and comforting Thai Red Curry Dumpling Soup combining aromatic red curry paste, creamy coconut milk, and savory dumplings, enhanced with fresh herbs and lime for a balanced, flavorful meal ready in just 30 minutes.
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
- 14 ounces canned 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 (plus extra for garnish)
- 1 tablespoon chopped cilantro leaves (plus extra for garnish)
Finishing Touches & Garnishes
- 1 lime
- Chopped Thai basil (optional garnish)
- Fried onions (optional garnish)
- Chile oil or chili crisp (optional garnish)
Instructions
- Sauté Onions: 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 or until softened.
- Add Aromatics: Stir in the Thai red curry paste, minced ginger, lemongrass (if using), and garlic. Cook with the onions for 1–2 minutes until fragrant, stirring constantly to combine the flavors.
- Simmer the Soup Base: Increase the heat to medium-high and pour in the chicken broth and coconut milk. Bring the mixture to a gentle boil, then reduce heat to maintain an active simmer.
- Season and Add Dumplings: Stir in the fish sauce and sugar to balance the flavors. Add the frozen dumplings to the simmering soup. Cook according to the package instructions for steaming time, usually just a few minutes, until thoroughly heated through and dumplings are cooked.
- Finish with Greens and Lime: Turn off the heat. Add the chopped spinach, sliced green onions, and chopped cilantro. Let the soup stand for a few minutes until the spinach wilts. Squeeze the juice from half the lime into the soup, stir, then taste and add juice from the other half if desired.
- Serve and Garnish: Ladle the soup into bowls and top with your choice of garnishes such as additional sliced green onions, minced cilantro leaves, chopped Thai basil, fried onions, and a drizzle of chile oil or chili crisp for extra heat.
Notes
- Use pre-cooked frozen dumplings for faster cooking and best results.
- Lemongrass is optional but adds authentic Thai flavor; you can substitute with extra ginger if unavailable.
- Adjust the amount of Thai red curry paste depending on your preferred spice level.
- Be sure to check dumpling packaging for specific cooking times to avoid overcooking.
- Garnishes like Thai basil and fried onions elevate flavor but can be omitted if unavailable.
- For a vegetarian version, substitute chicken broth with vegetable broth and use plant-based dumplings.
