Description
This Thai Red Curry Dumpling Soup is a vibrant and comforting dish combining the rich flavors of Thai red curry, creamy coconut milk, and savory dumplings. The soup is enhanced with fresh herbs, spinach, and a touch of lime for brightness, making it a perfect quick and easy weeknight meal with a delightful fusion twist.
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
Toppings and Garnishes
- Green onions, sliced on the diagonal
- Minced cilantro leaves
- Chopped Thai basil
- Fried onions
- Chili oil or chili crisp
- 1 lime
Instructions
- Sauté Onions: Heat the oil over medium heat in a 4 to 5-quart soup pot or Dutch oven until shimmering. Add the diced onions and sweat them, stirring frequently for about 5 minutes until they soften and become translucent.
- Add Aromatics and Curry Paste: Stir in the Thai red curry paste, minced ginger, lemongrass (if using), and garlic into the softened onions. Cook for 1 to 2 minutes, stirring constantly until fragrant and well combined with the onions.
- Add Liquids and Simmer: Increase the heat to medium-high and pour in the chicken broth and coconut milk. Bring the mixture to a slow boil, then reduce heat to maintain an active simmer.
- Season and Add Dumplings: Stir in the fish sauce and sugar for seasoning. Add the frozen dumplings to the simmering soup, ensuring they are submerged. Cook for the time specified on the dumpling packaging (usually a few minutes), until dumplings are heated through and cooked.
- Add Greens and Finish Soup: Turn off the heat and stir in the chopped spinach, sliced green onions, and cilantro leaves. Let the soup sit a few minutes to allow the spinach to wilt. Squeeze the juice from half the lime into the soup, stir, taste, and add the remaining lime juice if desired.
- Serve and Garnish: Ladle the soup into bowls and top with green onions, minced cilantro, chopped Thai basil, fried onions, and a drizzle of chili oil or chili crisp for an extra kick and texture.
Notes
- Use pre-cooked dumplings or check packaging to ensure dumplings are fully cooked when heated.
- Lemongrass is optional but adds authentic Thai flavor.
- You can substitute chicken broth with vegetable broth for a vegetarian version, but omit fish sauce and replace with soy sauce or tamari.
- Adjust the amount of Thai red curry paste to control the spice level according to your preference.
- For a richer soup, use full-fat coconut milk.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
