Description
This Thai Red Curry Dumpling Soup is a vibrant and comforting bowl of rich coconut broth infused with red curry paste, ginger, and lemongrass, filled with hearty dumplings and fresh greens. Perfect for a quick yet flavorful meal, this 30-minute recipe combines traditional Thai flavors with the convenience of frozen dumplings for a satisfying, aromatic soup.
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 and Greens
- 1 pound frozen dumplings (potstickers, wontons)
- 1 cup chopped spinach
- 2 green onions, sliced
- 1 tablespoon chopped cilantro leaves
- 1 lime
Toppings (Optional)
- Green onions, sliced on the diagonal
- Minced cilantro leaves
- Chopped Thai basil
- Fried onions
- Chili oil or chili crisp
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 or until softened and translucent.
- Add Curry Paste and Aromatics: Stir in the Thai red curry paste, minced ginger, lemongrass (if using), and garlic. Cook for 1-2 minutes until fragrant, allowing the spices to bloom and deepen the soup’s flavor.
- Add Broth and Coconut Milk: Increase heat to medium-high. Pour in the chicken broth and coconut milk, bringing the mixture to a low boil. Once boiling, reduce heat to maintain a gentle simmer.
- Add Dumplings: Stir in fish sauce and sugar, then add the frozen dumplings. Return the soup to a gentle boil and cook according to package instructions, typically just a few minutes, until dumplings are heated through and cooked (using steam time if no boil time is given).
- Add Greens and Lime: Turn off the heat. Add chopped spinach, sliced green onions, and chopped cilantro. Let the soup rest until the spinach wilts. Squeeze juice from half a lime into the soup, stir, and taste. Add the remaining lime juice if desired.
- Serve with Toppings: Ladle the soup into bowls and garnish with additional green onions, cilantro, Thai basil, fried onions, and chili oil or chili crisp to taste for extra flavor and texture.
Notes
- You can substitute frozen dumplings with fresh or homemade ones; just adjust the cooking time accordingly.
- If lemongrass is unavailable, you can omit it without losing much flavor but it adds authentic fragrance.
- Adjust the amount of Thai red curry paste based on your spice preference.
- Use chicken broth for authentic flavor, but vegetable broth works well for a vegetarian adaptation if you swap dumplings accordingly.
- For a richer soup, use full-fat coconut milk.
