Description
Easy Thai Red Curry Dumpling Soup is a flavorful, comforting soup made with store-bought dumplings, coconut milk, and Thai red curry paste. It’s a quick and satisfying meal with bold flavors and aromatic spices.
Ingredients
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can coconut milk
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 10–12 frozen dumplings (pork, chicken, or veggie)
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- Juice of 1/2 lime
- Fresh cilantro and sliced green onions, for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
- Add Thai red curry paste and cook for another minute, stirring constantly.
- Pour in broth and bring to a simmer.
- Stir in coconut milk, soy sauce, and brown sugar. Simmer for 5 minutes to blend flavors.
- Add frozen dumplings and cook according to package instructions, usually 6–8 minutes.
- Add spinach, carrots, and bell pepper. Cook for another 2–3 minutes until vegetables are tender.
- Stir in lime juice, taste, and adjust seasoning if needed.
- Ladle soup into bowls and garnish with fresh cilantro and green onions before serving.
Notes
- Use homemade dumplings if preferred; adjust cooking time accordingly.
- For extra spice, add a pinch of chili flakes or a splash of sriracha.
- Swap in bok choy or mushrooms based on what you have on hand.