Description

This Easy Thai Red Curry Dumpling Soup is a flavorful and comforting dish featuring juicy dumplings in a rich, creamy coconut curry broth. Ready in under 30 minutes, this one-pot meal is packed with spice, umami, and fresh herbs—perfect for a quick weeknight dinner or an impressive dish for guests.

Ingredients

10 frozen or fresh dumplings (any variety)

2 tablespoons Thai red curry paste

1 (14-ounce) can full-fat coconut milk

3 cups chicken or vegetable broth

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon soy sauce

1 teaspoon brown sugar or honey

1 tablespoon lime juice

1 cup vegetables (e.g., bell peppers, bok choy, or mushrooms)

2 tablespoons cilantro, chopped (for garnish)

2 green onions, sliced (for garnish)

1 teaspoon chili oil or red pepper flakes (optional, for heat)

1 tablespoon oil (for sautéing)

Instructions

Sauté Aromatics: Heat oil in a large pot over medium heat. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
Add Curry Paste: Stir in Thai red curry paste and cook for another minute to enhance the flavors.
Prepare the Broth: Pour in the chicken or vegetable broth, stirring to combine. Add coconut milk, soy sauce, and brown sugar. Let it simmer for 5 minutes.
Cook the Dumplings: Gently add dumplings to the simmering broth. Let them cook for 5–7 minutes, or until fully cooked.
Final Touches: Stir in lime juice and adjust seasoning with more soy sauce or lime if needed.
Garnish & Serve: Ladle soup into bowls, garnish with cilantro, green onions, and chili oil if desired. Serve hot and enjoy!

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Soup