Description
This Thai Red Curry Dumpling Soup is a flavorful and comforting dish combining fragrant Thai red curry paste, creamy coconut milk, and savory dumplings in a rich chicken broth. Enhanced with fresh aromatics like ginger, lemongrass, and garlic, and finished with fresh greens and zesty lime, this soup offers an easy, satisfying meal perfect for chilly days or when you crave a spicy Thai-inspired comfort food.
Ingredients
Scale
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)
Soup Liquids
- 3 cups chicken broth
- 14 ounces canned coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons sugar
Main Ingredient
- 1 pound frozen dumplings (potstickers, wontons)
Vegetables & Herbs
- 1 cup chopped spinach
- 2 green onions, sliced
- 1 tablespoon chopped cilantro leaves
Finishing Touches & Toppings
- 1 lime
- Green onions sliced on the diagonal (extra for garnish)
- Minced cilantro leaves (extra for garnish)
- Chopped Thai basil
- Fried onions
- Chile oil or chili crisp
Instructions
- Heat the oil and sweat onions: Heat the oil over medium in a 4 to 5 quart soup pot or Dutch oven until the surface shimmers. Add the diced onions and cook while stirring frequently for about 5 minutes, or until softened and translucent.
- Add curry paste and aromatics: Stir in the Thai red curry paste, minced ginger, and lemongrass if using, along with the minced garlic. Cook the mixture for a minute or two, stirring constantly, until fragrant and combined with the softened onions.
- Add liquids and 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 the heat to maintain a gentle, active simmer.
- Season and add dumplings: Stir in the fish sauce and sugar to balance the flavors. Add the frozen dumplings to the simmering soup and cook according to the package instructions, usually just a few minutes until heated through, as most dumplings are pre-cooked. Use the steaming time if no boil instructions are provided.
- Finish with greens and lime: Turn off the heat and stir in the chopped spinach, sliced green onions, and chopped cilantro. Let the soup sit for a couple of minutes until the spinach wilts. Squeeze the juice from half of the lime into the soup and stir. Taste, and add the remaining lime juice if desired for more brightness.
- Serve with toppings: Ladle the soup into bowls and garnish with extra green onions, cilantro, chopped Thai basil, fried onions, and a drizzle of chile oil or chili crisp for added heat and texture.
Notes
- You can substitute chicken broth with vegetable broth to make this vegetarian if using vegetarian dumplings and omitting fish sauce.
- If lemongrass paste is unavailable, you can omit it or use extra ginger for a similar zing.
- The dumplings should be pre-cooked or fully thawed before adding to ensure even heating.
- Adjust the amount of Thai red curry paste according to your heat preference—start with less for milder spice.
- Leftover soup keeps well refrigerated for up to 3 days and tastes great reheated.
- For gluten-free, ensure the dumplings are gluten-free varieties and check curry paste ingredients.
