Description
This Thai Red Curry Dumpling Soup is a flavorful and comforting dish that’s perfect for a quick and easy meal. It features a creamy coconut red curry broth with dumplings, spinach, and fresh herbs.
Ingredients
Units
Scale
- 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 (or ginger paste)
- 1 tablespoon minced lemongrass or paste (optional)
- 3 cups chicken broth
- 1 (14 ounce) can coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 pound frozen dumplings (potstickers, wontons)
- 1 cup chopped spinach
- 2 green onions, sliced
- 1 tablespoon chopped cilantro leaves
- 1 lime
Topping suggestions:
- 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 in a 4 to 5-quart soup pot or Dutch oven over medium heat until shimmering. Add the onions and sweat, stirring frequently, for about 5 minutes or until softened.
- Add Curry Paste: Spoon in the Thai red curry paste, ginger, and lemongrass (if using), along with the garlic. Stir into the onions and let cook for a minute or two, until the mixture is fragrant.
- Add Broth and Coconut Milk: Increase the heat to medium-high and pour in the chicken broth and coconut milk. Bring the soup to a low boil, then adjust the heat to maintain an active simmer.
- Add Dumplings: Stir in the fish sauce and sugar, then add the dumplings. Let the soup come back up to bubbling, and cook for the time indicated on the packaging to ensure they’re properly heated through (use the “steam” time if there are no boil directions).
- Add Greens and Lime: Turn off the heat and add the spinach, green onions, and cilantro. Let the soup stand until the spinach wilts. Squeeze the juice from half of the lime into the soup and stir. Taste, and squeeze in the other half if needed.
- Serve: Ladle into bowls and add your favorite toppings.
Notes
- Dumplings: For a different take, you could pan-fry the dumplings in a separate skillet according to package directions to get some golden brown coloring on them.
- Spice Level: Adjust the amount of curry paste to your preferred spice level.
- Lemongrass: Lemongrass adds a bright, citrusy flavor to the soup, but it’s optional.
- Toppings: Get creative with your toppings! Fried garlic, crispy shallots, or a drizzle of chili oil would all be delicious.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
