Easy Thai Red Curry Dumpling Soup is a delightful fusion of Thai-inspired flavors and hearty dumplings, making it a perfect dish for any occasion. This soup features a creamy, aromatic red curry broth made with coconut milk, spiced to perfection, and loaded with tender, flavorful dumplings. Whether you’re a fan of Thai cuisine or just looking for a comforting, quick-to-make meal, this one-pot wonder will hit all the right notes. Perfect for weeknight dinners or a cozy weekend treat, this soup is as easy to prepare as it is satisfying.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon lime juice
- 1/2 cup sliced mushrooms
- 1/2 cup baby spinach or bok choy
- 12–16 frozen or fresh dumplings (store-bought or homemade)
- Fresh cilantro or green onions for garnish (optional)
Preparation
Step 1: Sauté the Curry Base Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste and sauté for 1–2 minutes until fragrant.
Step 2: Create the Broth Pour in the chicken or vegetable broth and bring it to a simmer. Stir in the coconut milk, fish sauce, soy sauce, and sugar. Mix well and let the flavors combine for 3–5 minutes.
Step 3: Add Vegetables Add the sliced mushrooms and simmer for 5 minutes, or until they begin to soften. Stir in the baby spinach or bok choy and cook until wilted, about 2 minutes.
Step 4: Cook the Dumplings Gently add the dumplings to the simmering soup. Cook according to package instructions or until they float to the surface and are fully cooked, usually 5–7 minutes.
Step 5: Adjust Seasoning Add the lime juice and taste the soup. Adjust the seasoning with more soy sauce, fish sauce, or lime juice if needed.
Step 6: Serve Ladle the soup into bowls, ensuring each portion has an equal number of dumplings and vegetables. Garnish with fresh cilantro or green onions, if desired.
Variations
- Protein Boost: Add cooked shrimp, chicken, or tofu for extra protein.
- Vegetarian Option: Use vegetable broth, omit fish sauce, and choose vegetarian dumplings.
- Spicier Kick: Add sliced red chilies or a dash of chili oil for more heat.
- Noodle Twist: Include rice noodles for a heartier soup.
Cooking Notes
- Curry Paste: The spice level of red curry paste varies by brand. Start with less if you’re unsure and adjust to taste.
- Dumplings: Use any variety of dumplings you prefer, such as pork, chicken, or vegetable.
- Coconut Milk: Full-fat coconut milk gives the soup a richer texture, but light coconut milk works if you prefer fewer calories.
Serving Suggestions
Serve Easy Thai Red Curry Dumpling Soup with:
- Side Dish: Steamed jasmine rice or crispy spring rolls for a complete meal.
- Drinks: Pair with Thai iced tea or a refreshing cucumber cooler.
Tips
- Make Ahead: Prepare the broth ahead of time and cook the dumplings just before serving.
- Leftovers: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the dumplings.
- Garnishes: Fresh lime wedges, Thai basil, or sesame seeds can enhance the presentation and flavor.
Prep Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Nutritional Information
- Calories: 350 per serving
- Protein: 10g
- Sodium: 900mg
- Carbohydrates: 30g
- Fat: 22g
FAQs
Q: Can I freeze the soup? Yes, but it’s best to freeze the broth separately and add fresh dumplings when reheating to maintain their texture.
Q: What kind of dumplings should I use? Any variety works, including pork, chicken, shrimp, or vegetable. Choose what suits your taste.
Q: Can I make it milder? Reduce the amount of curry paste and omit additional spicy ingredients like chilies.
Conclusion
Easy Thai Red Curry Dumpling Soup is a comforting, flavorful dish that brings the bold, aromatic taste of Thai cuisine to your kitchen with minimal effort. The creamy coconut broth, paired with tender dumplings and fresh vegetables, creates a perfectly balanced meal that’s sure to impress. Whether you’re enjoying it as a weeknight dinner or a warming lunch, this soup will quickly become a household favorite. Try it today and savor the fusion of simplicity and flavor!
Print
Easy Thai Red Curry Dumpling Soup
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon lime juice
- 1/2 cup sliced mushrooms
- 1/2 cup baby spinach or bok choy
- 12–16 frozen or fresh dumplings (store-bought or homemade)
- Fresh cilantro or green onions for garnish (optional)
Instructions
Step 1: Sauté the Curry Base Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste and sauté for 1–2 minutes until fragrant.
Step 2: Create the Broth Pour in the chicken or vegetable broth and bring it to a simmer. Stir in the coconut milk, fish sauce, soy sauce, and sugar. Mix well and let the flavors combine for 3–5 minutes.
Step 3: Add Vegetables Add the sliced mushrooms and simmer for 5 minutes, or until they begin to soften. Stir in the baby spinach or bok choy and cook until wilted, about 2 minutes.
Step 4: Cook the Dumplings Gently add the dumplings to the simmering soup. Cook according to package instructions or until they float to the surface and are fully cooked, usually 5–7 minutes.
Step 5: Adjust Seasoning Add the lime juice and taste the soup. Adjust the seasoning with more soy sauce, fish sauce, or lime juice if needed.
Step 6: Serve Ladle the soup into bowls, ensuring each portion has an equal number of dumplings and vegetables. Garnish with fresh cilantro or green onions, if desired.