Description
A hearty Thai Curry Dumpling Soup that combines rich coconut milk, savory red curry, and tender dumplings for a satisfying meal.
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
- Fresh cilantro
- Thai basil
- Green onions
Instructions
- Heat oil in a soup pot over medium heat. Add the curry paste, garlic, and ginger. Stir for 1–2 minutes until fragrant.
- Pour in the broth and coconut milk. Stir to combine and bring to a simmer.
- Add fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning.
- Gently add frozen dumplings. Cook for 6–8 minutes or according to package instructions.
- Stir in mushrooms and greens. Cook for 2 more minutes until tender.
- Ladle into bowls and top with fresh herbs, sliced chili, or green onions.
Notes
Use fresh ingredients for the best flavor. Adjust spice levels according to preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg