Description
This Thai Red Curry Dumpling Soup combines fragrant Thai red curry paste with creamy coconut milk and savory chicken broth to create a rich and flavorful base. Tender frozen dumplings are simmered until heated through, then complemented with fresh spinach, green onions, and herbs like cilantro and Thai basil. Finished with a squeeze of lime and optional toppings like fried onions and chili oil, this soup is a comforting, aromatic dish perfect for a quick and delicious weeknight meal.
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
- 1 pound frozen dumplings (potstickers, wontons)
Vegetables & Herbs
- 1 cup chopped spinach
- 2 green onions, sliced
- 1 tablespoon chopped cilantro leaves
- Green onions, sliced on the diagonal (for garnish)
- Minced cilantro leaves (for garnish)
- Chopped Thai basil (for garnish)
Extras and Toppings
- Fried onions
- Chili oil or chili crisp
- 1 lime
Instructions
- Heat the oil and soften onions: Heat the oil over medium heat in a 4 to 5-quart soup pot or Dutch oven until the surface shimmers. Add the diced onions and sweat them, stirring frequently, for about 5 minutes or until softened.
- Add curry paste and aromatics: Spoon in the Thai red curry paste, along with the minced ginger and lemongrass (if using), and minced garlic. Stir into the onions and let cook for a minute or two, until the mixture becomes fragrant.
- Add liquids and bring to simmer: Increase the heat to medium-high and pour in the chicken broth and coconut milk. Bring the soup to a low boil, then reduce heat to maintain an active simmer.
- Season and cook dumplings: Stir in the fish sauce and sugar. Add the frozen dumplings to the simmering soup. Let the soup return to bubbling and cook the dumplings according to the package instructions (usually just a few minutes, as they are typically pre-cooked).
- Add greens and herbs: Turn off the heat and stir in the chopped spinach, sliced green onions, and chopped cilantro. Allow the soup to stand until the spinach wilts. Squeeze the juice of half a lime into the soup, stir, taste, and add the remaining lime juice if desired.
- Serve with garnishes: Ladle the soup into bowls and top with additional sliced green onions, minced cilantro, chopped Thai basil, fried onions, and a drizzle of chili oil or chili crisp, according to your preference.
Notes
- Use frozen dumplings that are pre-cooked to reduce cook time, but always check the package instructions and ensure they are heated thoroughly.
- If you cannot find lemongrass, you may omit it or substitute with a small amount of lemon zest for brightness.
- Adjust the amount of Thai red curry paste based on your preferred spice level.
- For a vegetarian version, substitute vegetable broth and use vegetarian dumplings, while omitting fish sauce or replacing it with soy sauce or tamari.
- Fresh herbs brighten the soup, so don’t skimp on cilantro and Thai basil.
- Leftovers keep well refrigerated for 2-3 days; reheat gently on stovetop to avoid overcooking dumplings.
