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Thai Red Curry Dumpling Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 57 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Dairy-Free

Description

A flavorful and comforting Thai Red Curry Dumpling Soup featuring tender dumplings simmered in a rich and creamy coconut curry broth with fresh vegetables and fragrant herbs. Perfect for a cozy weeknight dinner that combines authentic Thai flavors with the ease of a one-pot meal.

Ingredients

Soup Base

  • 1 tablespoon vegetable oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon lime juice

Main Ingredients

  • 12–16 frozen vegetable or chicken dumplings
  • 1 cup sliced mushrooms
  • 1 cup baby spinach
  • 1 red bell pepper, thinly sliced

Garnishes

  • 2 green onions, sliced
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  2. Add Curry Paste: Stir in the Thai red curry paste and cook for 1–2 minutes to deepen the flavors, allowing the spice and aroma to develop.
  3. Add Liquids and Seasonings: Pour in the coconut milk and vegetable broth, stirring well to combine. Add soy sauce, brown sugar, and lime juice to brighten the soup’s flavor. Bring the mixture to a gentle simmer.
  4. Cook Dumplings and Vegetables: Add the frozen dumplings, sliced mushrooms, and thinly sliced red bell pepper to the simmering soup. Cook for 6–8 minutes, or until the dumplings are fully cooked through and the vegetables are tender.
  5. Add Greens: Stir in the baby spinach and cook for another 1–2 minutes until wilted. Taste the soup and adjust seasoning as needed.
  6. Serve: Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and lime wedges for an extra pop of freshness and flavor.

Notes

  • You can use either vegetable or chicken dumplings depending on your preference.
  • For extra heat, add a pinch of red pepper flakes or a splash of sriracha to the soup.
  • The soup can be customized with additional vegetables like snap peas or carrots for more texture.
  • Use reduced-fat coconut milk for a lighter version but note it may be less creamy.

Find it online: https://slsrecipes.com/thai-red-curry-dumpling-soup-recipe/