Description
This Thai Red Curry Dumpling Soup is a comforting fusion of spicy coconut curry broth and tender dumplings. A quick and flavorful one-pot meal that’s bold, creamy, and perfect for chilly nights.
Ingredients
- 1 tbsp neutral oil (canola or avocado)
- 1 tbsp Thai red curry paste
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 2 tsp lime juice
- 8–10 frozen dumplings or pot stickers
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach or bok choy
- Optional Toppings:
- Sliced red chili
- Fresh cilantro
- Thai basil
- Green onions
Instructions
1. Heat oil in a soup pot over medium heat. Add curry paste, garlic, and ginger. Stir for 1–2 minutes until fragrant.
2. Pour in broth and coconut milk. Stir to combine and bring to a simmer.
3. Add fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning.
4. Gently add frozen dumplings. Cook 6–8 minutes, or according to package instructions.
5. Stir in mushrooms and greens. Cook 2 more minutes until tender.
6. Ladle into bowls. Top with fresh herbs, sliced chili, or green onions.
Notes
Use full-fat coconut milk for a silky, rich broth.
Add rice noodles or tofu for extra heartiness.
Adjust spice level by increasing or reducing curry paste.
Store broth and dumplings separately for best leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 5mg