Description
A comforting and flavorful Thai red curry dumpling soup that combines the warmth of red curry with the comfort of dumplings in a creamy coconut broth. Perfect for a cozy night in or for impressing dinner guests with its vibrant flavors.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 2 tablespoons Thai red curry paste
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional)
- 1 teaspoon brown sugar
Add-Ins:
- 1 cup sliced mushrooms
- 1 cup baby spinach or bok choy
- 12–16 frozen dumplings (any variety)
- Juice of 1/2 lime
- Fresh cilantro, green onions, and lime wedges for garnish
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot, add red curry paste, ginger, and garlic, sauté until fragrant.
- Simmer: Pour in broth, bring to a simmer. Stir in coconut milk, soy sauce, fish sauce, and brown sugar.
- Add Mushrooms: Simmer with mushrooms for 5 minutes.
- Cook Dumplings: Add frozen dumplings, cook per package instructions.
- Finish Soup: Stir in spinach/bok choy, lime juice, adjust seasoning. Garnish and serve.
Notes
- Use any type of dumplings you prefer.
- For extra heat, add red chili flakes or chili oil.
- Thai basil can be a flavorful substitute for cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 840mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
