Description
This Easy Thai Red Curry Dumpling Soup is a flavorful and comforting dish that combines the creamy richness of coconut milk with spicy Thai red curry and tender dumplings. Quick to prepare and packed with vibrant vegetables and aromatic spices, this soup is perfect for a cozy weeknight meal. Garnished with fresh cilantro, green onions, and a splash of lime, it offers a delightful balance of spicy, sweet, and savory flavors.
Ingredients
Scale
Sautéed Vegetables
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 red bell pepper, sliced
Aromatics & Curry Paste
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste
Soup Base
- 4 cups (1 liter) vegetable broth
- 1 can (14 oz) coconut milk
- 1 tbsp soy sauce
- 1 tsp brown sugar
Additional Ingredients
- 12–15 frozen dumplings (any variety)
- 1 cup baby spinach or bok choy
Garnishes
- Fresh cilantro, for garnish
- Green onions, for garnish
- Lime wedges, for serving
Instructions
- Sauté the Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sliced red bell pepper, sautéing for 3-4 minutes until softened and fragrant.
- Add Aromatics and Curry Paste: Stir in the minced garlic, grated fresh ginger, and Thai red curry paste. Cook for another 1-2 minutes while stirring constantly until the mixture is aromatic.
- Add Liquids and Seasoning: Pour in the vegetable broth, coconut milk, soy sauce, and brown sugar. Stir well to combine all ingredients and bring the soup to a gentle simmer.
- Cook the Dumplings: Add the frozen dumplings directly into the pot. Let them cook for 5-7 minutes, or until they are heated through and tender.
- Add Greens and Finish: Stir in the baby spinach or bok choy, cooking just until the greens are wilted, which should take about 1-2 minutes.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve each bowl with a lime wedge on the side to add a zesty, fresh flavor.
Notes
- You can use any variety of frozen dumplings such as pork, chicken, or vegetarian according to preference.
- Adjust the amount of Thai red curry paste to control the heat level of the soup.
- If using fresh dumplings, reduce cooking time accordingly to avoid overcooking.
- For a gluten-free option, use tamari instead of soy sauce.
- Make sure to add the greens last to keep their texture vibrant and fresh.
