Description
This Easy Thai Red Curry Dumpling Soup is a flavorful and comforting dish that brings together the warmth of red curry with the satisfaction of dumplings in a delicious coconut broth. Perfect for a cozy night in or for impressing guests with minimal effort.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil or vegetable oil
- 1 tablespoon Thai red curry paste
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 cups low-sodium vegetable or chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
Additional Ingredients:
- 12–16 frozen or fresh dumplings (vegetable or chicken)
- 1 cup sliced mushrooms (shiitake or button)
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach or bok choy
- juice of 1/2 lime
- fresh cilantro, green onions, and chili flakes for garnish
Instructions
- Heat coconut oil: In a large pot over medium heat, add coconut oil, red curry paste, garlic, and ginger. Sauté for 1–2 minutes until fragrant.
- Add broth and coconut milk: Pour in broth and coconut milk, stirring to dissolve the curry paste. Add soy sauce and brown sugar, and bring to a gentle simmer.
- Cook vegetables and dumplings: Stir in mushrooms and red bell pepper, cook for 5–7 minutes. Add dumplings and simmer according to package instructions. Stir in spinach and lime juice.
- Adjust seasoning and serve: Taste and adjust seasoning with lime, soy sauce, or curry paste. Serve hot, topped with cilantro, green onions, and chili flakes.
Notes
- Use store-bought dumplings or wontons to save time.
- For extra protein, add cubed tofu or cooked shrimp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
