Description
A comforting and flavorful Thai Curry Dumpling Soup, perfect for chilly evenings and shared moments with loved ones.
Ingredients
Scale
- 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 (for garnish)
- Fresh cilantro (for garnish)
- Thai basil (for garnish)
- Green onions (for garnish)
Instructions
- Heat the neutral oil in a large soup pot over medium heat. Add the Thai red curry paste, ginger, and garlic, and sauté until fragrant.
- Pour in the chicken or vegetable broth and coconut milk, stir to combine, and bring to a simmer.
- Add fish sauce (or soy sauce), sugar, and lime juice, tasting and adjusting seasoning as necessary.
- Gently lower the frozen dumplings into the broth and cook according to package instructions, about 6–8 minutes.
- Add the sliced mushrooms and baby spinach (or bok choy) and simmer for an additional 2 minutes until vegetables are cooked.
- Ladle soup into bowls, garnishing with fresh herbs, sliced chili, and green onions. Serve hot.
Notes
Feel free to customize with seasonal vegetables or protein additions like chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg