Description
This Easy Thai Red Curry Dumpling Soup is the perfect blend of rich, creamy coconut curry and tender, flavorful dumplings. The aromatic red curry broth is packed with spices, fresh herbs, and a hint of lime, creating a comforting dish with a bold and satisfying taste. Whether you’re looking for an easy weeknight dinner, a cozy meal for a rainy day, or a dish that brings restaurant-quality flavors to your table, this recipe is a must-try. It’s quick to prepare, customizable with your favorite vegetables, and absolutely delicious!
Ingredients
For the Soup:
1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
1 teaspoon grated ginger
2 cloves garlic, minced
1 can (14 oz) coconut milk
2 cups vegetable or chicken broth
1 tablespoon soy sauce
1 teaspoon fish sauce (optional)
1 teaspoon sugar
1 teaspoon lime juice
1 cup mixed vegetables (bell peppers, carrots, or mushrooms)
8–10 dumplings (store-bought or homemade)
Fresh cilantro or Thai basil for garnish
Instructions
- Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste, grated ginger, and minced garlic. Stir well and cook for 1-2 minutes until fragrant.
- Build the Broth: Pour in the coconut milk and stir to combine with the curry paste. Add the vegetable or chicken broth, soy sauce, fish sauce (if using), sugar, and lime juice. Stir well and let it simmer for 5 minutes.
- Add Vegetables: Toss in the mixed vegetables and let them cook for about 3-4 minutes until slightly tender but still vibrant.
- Cook the Dumplings: Gently place the dumplings into the simmering broth. Cover and let them cook according to package instructions—usually 5-7 minutes if frozen or 3-4 minutes if fresh. Dumplings should float when fully cooked.
- Serve and Enjoy: Taste the broth and adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh cilantro or Thai basil, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup