Description
This Thai Red Curry Dumpling Soup is a flavorful and comforting dish combining aromatic red curry, tender dumplings, and fresh greens in a creamy coconut broth. Perfect for a quick and easy meal, it delivers a delightful balance of spicy, savory, and tangy flavors with vibrant herbs and optional chili oil for added heat.
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, wontons)
- 1 cup chopped spinach
- 2 green onions, sliced
- 1 tablespoon chopped cilantro leaves
Garnishes and Extras
- 1 lime
- 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 softened.
- Add curry paste and aromatics: Spoon in the Thai red curry paste, minced ginger, and lemongrass (if using), along with the minced garlic. Stir into the onions and cook for a minute or two until the mixture is fragrant.
- Add broth and coconut milk: Increase the heat to medium-high, pour in the chicken broth and the can of coconut milk. Bring the soup to a low boil, then reduce heat to maintain an active simmer.
- Incorporate dumplings and flavorings: Stir in the fish sauce and sugar. Add the frozen dumplings, letting the soup return to bubbling. Cook according to package instructions, usually a few minutes, just until the dumplings are heated through and cooked properly.
- Add greens and lime juice: Turn off the heat and stir in the chopped spinach, sliced green onions, and chopped cilantro leaves. Let the soup stand briefly until the spinach wilts. Squeeze the juice from half the lime into the soup and stir, tasting and adding the remaining juice if needed.
- Serve and garnish: Ladle the soup into bowls and top with additional sliced green onions, minced cilantro, chopped Thai basil, fried onions, and a drizzle of chili oil or chili crisp to taste.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian variation, but keep in mind the fish sauce is not vegetarian.
- If lemongrass is unavailable, it can be omitted; the flavor will still be delicious.
- Frozen dumplings used should ideally be pre-cooked for safety and convenience.
- Adjust the amount of curry paste and chili oil to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
