Delicious Curry Dumpling Soup Recipe
This Delicious Curry Dumpling Soup is a comforting Thai-inspired dish that combines rich red curry flavors, creamy coconut milk, and tender frozen dumplings in a savory broth. Enhanced with fresh aromatics like ginger, garlic, lemongrass, and cilantro, this soup is easy to prepare on the stovetop and makes for a flavorful, warming meal perfect for any day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Soup Ingredients
- 3 cups chicken broth (I use Swanson chicken broth)
- 3 garlic cloves (finely chopped)
- 1 tbsp chopped ginger (freshly minced for best flavor)
- 4 tbsp red curry paste
- 14 fl oz coconut milk (full-fat for creaminess)
- 1 tbsp olive oil
- 2 tsp sugar
- 1 lime
- 2 tsp fish sauce
- 1 tbsp chopped lemongrass (optional, for authentic Thai flavor)
- ½ onion (diced)
- 1 cup chopped spinach
- 2 green onions (sliced)
- 1 tbsp chopped cilantro
- 1 lb frozen dumplings (chicken or pork preferred)
Garnish Ingredients
- Green onions (diagonally sliced)
- Minced cilantro
- Chile oil or chili crisp (such as Laoganma Spicy Chili Crisp)
- Fried onions
- Chopped Thai basil
Instructions
- Sauté the Onions: Heat olive oil over medium heat in a 4 to 5 quart soup pot or Dutch oven until the surface shimmers. Add diced onions and sweat them, stirring frequently, for about 5 minutes until softened.
- Incorporate Aromatics: Add red curry paste, freshly minced ginger, optional chopped lemongrass, and finely chopped garlic to the pot. Stir into the onions and cook for 1-2 minutes until fragrant and well combined.
- Add Liquids and Simmer: Increase heat to medium-high and pour in the chicken broth and full-fat coconut milk. Bring the soup to a low boil, then reduce heat to maintain an active simmer to allow flavors to blend.
- Add Dumplings and Season: Stir in fish sauce and sugar. Add the frozen dumplings to the simmering soup. Bring back to a gentle boil and cook dumplings according to package instructions, typically a few minutes, ensuring any meat inside is fully cooked and heated through.
- Add Fresh Ingredients: Turn off heat and stir in chopped spinach, sliced green onions, and chopped cilantro. Let the soup rest until the spinach wilts naturally. Squeeze juice from half of the lime into the soup, stir well, and taste; add more lime juice if desired for brightness.
- Serve and Garnish: Ladle the soup into bowls and garnish with diagonally sliced green onions, minced cilantro, chile oil or chili crisp, fried onions, and chopped Thai basil. Serve hot and enjoy the aromatic and comforting flavors.
Notes
- Using frozen dumplings is convenient, but ensure they are fully cooked before serving, as some frozen dumplings contain pre-cooked meat.
- For a vegetarian version, substitute vegetable broth and use vegetable or tofu dumplings.
- Lemongrass is optional but adds an authentic Thai flavor profile.
- Adjust the amount of red curry paste based on your heat preference.
- Leftover soup keeps well refrigerated for up to 3 days and reheats beautifully on the stovetop.
Keywords: curry dumpling soup, Thai soup, red curry soup, coconut milk soup, dumpling recipe, easy Thai dinner, comfort food
