Why Make This Recipe
Thai Curry Dumpling Soup is a warm and comforting dish. It combines the rich flavors of Thai curry with the satisfying bite of dumplings. This recipe is not only delicious but also easy to prepare. Whether you’re feeling under the weather or just want something cozy, this soup will make you feel good inside.
How to Make Thai Curry Dumpling Soup
Ingredients:
- 1 tbsp neutral oil (canola or avocado)
- 1 tbsp Thai red curry paste
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 2 tsp lime juice
- 8–10 frozen dumplings or pot stickers
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach or bok choy
- Sliced red chili
- Fresh cilantro
- Thai basil
- Green onions
Directions:
- Sauté Aromatics: Heat oil in a soup pot over medium heat. Add curry paste, garlic, and ginger. Stir for 1–2 minutes until fragrant.
- Add Broth & Coconut Milk: Pour in broth and coconut milk. Stir to combine and bring to a simmer.
- Season the Broth: Add fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning.
- Add Dumplings: Gently add frozen dumplings. Cook for 6–8 minutes, or according to package instructions.
- Add Vegetables: Stir in mushrooms and greens. Cook for 2 more minutes until tender.
- Serve Hot: Ladle into bowls. Top with fresh herbs, sliced chili, or green onions.
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How to Serve Thai Curry Dumpling Soup
Serve this soup hot, and enjoy it on its own or with a side of crusty bread. You can garnish each bowl with fresh cilantro, Thai basil, sliced chili, or green onions for added flavor.
How to Store Thai Curry Dumpling Soup
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If you plan to freeze it, consider leaving out the dumplings until you’re ready to enjoy it again.
Tips to Make Thai Curry Dumpling Soup
- Use fresh herbs as a garnish for a burst of flavor.
- Adjust the level of spice by adding more or less Thai red curry paste.
- Feel free to use any vegetables you have on hand, like bell peppers or carrots.
Variation
You can make this recipe vegetarian or vegan by using vegetable broth and soy sauce instead of fish sauce. You can also add tofu for extra protein.
FAQs
Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings can be used! Just adjust the cooking time according to the package instructions.
Is this soup spicy?
The spice level depends on the amount of Thai red curry paste you use. Start with a small amount and adjust to your taste.
Can I make this soup ahead of time?
Yes, you can prepare the soup base ahead of time and add the dumplings and vegetables just before serving for the best texture.
Thai Curry Dumpling Soup
Ingredients
Aromatics
- 1 tbsp neutral oil (canola or avocado)
- 1 tbsp Thai red curry paste
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
Soup Base
- 4 cups chicken or vegetable broth
- 1 can full-fat coconut milk (13.5 oz)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 2 tsp lime juice
Main Ingredients
- 8–10 pieces frozen dumplings or pot stickers
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach or bok choy
Garnish
- sliced red chili
- fresh cilantro
- Thai basil
- green onions
Instructions
Preparation
- Heat oil in a soup pot over medium heat.
- Add curry paste, garlic, and ginger. Stir for 1–2 minutes until fragrant.
Simmering
- Pour in broth and coconut milk. Stir to combine and bring to a simmer.
- Add fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning.
Cooking
- Gently add frozen dumplings. Cook for 6–8 minutes, or according to package instructions.
- Stir in mushrooms and greens. Cook for 2 more minutes until tender.
Serving
- Ladle into bowls. Top with fresh herbs, sliced chili, or green onions.