Description
This vibrant Thai Red Curry Dumpling Soup combines the rich, creamy flavors of coconut milk and Thai red curry paste with tender dumplings and fresh greens. Ready in just 30 minutes, this comforting soup is perfect for a quick weeknight dinner or a flavorful light meal, enhanced with fragrant herbs and an optional spicy kick from chili oil or chili crisp.
Ingredients
Scale
Soup Base
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 onion, diced
- 4 tablespoons Thai red curry paste
- 3 cloves garlic, minced
- 1 tablespoon minced ginger (paste or about a 1″ knob)
- 1 tablespoon minced lemongrass or paste (optional)
- 3 cups chicken broth
- 1 (14-ounce) can coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons sugar
Dumplings & Greens
- 1 pound frozen dumplings (potstickers, wontons)
- 1 cup chopped spinach
- 2 green onions, sliced
- 1 tablespoon chopped cilantro leaves
Toppings & Garnishes
- Lime, juiced
- Green onions, sliced on the diagonal
- Minced cilantro leaves
- Chopped Thai basil
- Fried onions
- Chili oil or chili crisp (optional)
Instructions
- Sauté Aromatics: Heat the oil over medium heat in a 4 to 5-quart soup pot or Dutch oven until shimmering. Add diced onions and sweat, stirring frequently, for about 5 minutes until softened and translucent.
- Add Curry Paste and Aromatics: Spoon in the Thai red curry paste, minced ginger, and minced lemongrass if using, along with the minced garlic. Stir together with the onions and cook for 1-2 minutes until fragrant and well combined.
- Add Broth and Coconut Milk: Increase heat to medium-high and pour in the chicken broth and coconut milk. Bring the mixture to a low boil, then reduce heat to maintain a steady simmer.
- Incorporate Dumplings: Stir in fish sauce and sugar, then add the frozen dumplings. Let the soup come back to a gentle boil and cook the dumplings according to package instructions, usually just a few minutes, ensuring they are heated through as most meat fillings are pre-cooked.
- Add Greens and Lime: Turn off the heat. Add chopped spinach, sliced green onions, and chopped cilantro to the soup. Let it stand for a few minutes until the spinach wilts. Squeeze the juice of half a lime into the soup, stir, then adjust with the remaining lime juice to taste.
- Serve: Ladle the soup into bowls and garnish with your choice of sliced green onions on the diagonal, minced cilantro leaves, chopped Thai basil, fried onions, and a drizzle of chili oil or chili crisp for added heat and texture.
Notes
- Use pre-cooked dumplings for convenience and quicker cooking time.
- Lemongrass is optional but adds a distinct citrus flavor typical in Thai cuisine.
- Adjust fish sauce and lime juice to taste, balancing saltiness and acidity.
- For vegetarian version, substitute chicken broth with vegetable broth and use vegetarian dumplings.
- Chili oil or chili crisp is optional but recommended for an extra kick.
- Do not overcook the dumplings to prevent them from becoming soggy.
