Description
This Thai Red Curry Dumpling Soup is a quick and flavorful meal featuring store-bought dumplings simmered in a fragrant, creamy coconut broth infused with red curry paste, ginger, garlic, and fresh herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons Thai red curry paste
- 5 cups low-sodium chicken broth
- 1 (14-ounce) can full-fat unsweetened coconut milk
- 1 ½ pounds store-bought dumplings (fresh or frozen & thawed – potstickers, wontons, etc.)
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 2 tablespoons fresh lime juice
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh basil leaves
- 3 green onions (scallions), thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Garnishes:
- Extra chopped cilantro
- Extra sliced green onions
- Lime wedges
- Chili oil
Instructions
- Pre-cook Dumplings (Optional but Recommended): Bring a separate pot of water to a boil. Add the dumplings and cook for 2-3 minutes (just until they float or are slightly tender, not fully cooked according to package). Drain well and set aside. This step helps prevent the dumplings from making the soup broth too starchy.
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger. Cook, stirring constantly, for about 1 minute more, until fragrant.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute, stirring constantly, to bloom the spices.
- Add Liquids & Seasonings: Pour in the chicken broth and coconut milk, scraping up any bits from the bottom of the pot. Stir in the fish sauce and brown sugar.
- Simmer: Bring the mixture to a simmer over medium heat.
- Add Dumplings: Carefully add the pre-cooked dumplings to the simmering broth. Reduce heat slightly if necessary to maintain a gentle simmer. Cook for about 5-10 minutes, stirring occasionally, until the dumplings are heated through and tender.
- Finish: Remove the pot from the heat. Stir in the fresh lime juice, chopped cilantro, chopped basil, and sliced green onions.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle the soup and dumplings into bowls. Garnish with extra cilantro and green onions, if desired. Serve immediately.
Notes
- Dumplings: Use your favorite brand and type of fresh or frozen dumplings (pork, chicken, vegetable, wontons, potstickers). Thaw frozen dumplings slightly before pre-cooking. Pre-cooking helps keep the soup broth clearer.
- Red Curry Paste: Adjust the amount based on your preferred spice level and the brand used, as heat levels vary.
- Coconut Milk: Use full-fat, unsweetened canned coconut milk for the best creamy texture.
- Broth: Low-sodium chicken broth is recommended. Vegetable broth can be substituted for a vegetarian version (use vegetable dumplings).
- Herbs: Fresh cilantro and basil add essential flavor. Thai basil is ideal if available.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The dumplings may absorb more liquid over time. Reheat gently.