Short Description
Thai Red Curry Dumpling Soup is a bold, aromatic, and comforting dish that combines the rich flavors of red curry with tender dumplings in a creamy, spicy broth. This easy one-pot meal is perfect for chilly days or whenever you’re craving a taste of Thailand.
Why You’ll Love This Recipe
- Rich & Flavorful – The red curry paste and coconut milk create a deep, savory broth.
- Quick & Easy – Ready in under 30 minutes with minimal prep.
- One-Pot Meal – Fewer dishes, more convenience.
- Customizable – Use store-bought or homemade dumplings and adjust the spice level.
- Perfect for Any Occasion – A comforting, restaurant-quality dish made at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Frozen or fresh dumplings (pork, chicken, or veggie)
- Thai red curry paste
- Coconut milk
- Chicken or vegetable broth
- Garlic, minced
- Ginger, grated
- Onion, diced
- Red bell pepper, sliced
- Carrots, julienned
- Fish sauce (or soy sauce for a vegetarian version)
- Brown sugar
- Lime juice
- Fresh cilantro (for garnish)
- Green onions, sliced
- Thai basil (optional, for extra flavor)
- Crushed red pepper flakes (optional, for heat)
Directions
- Sauté Aromatics – In a large pot over medium heat, sauté garlic, ginger, and onion until fragrant.
- Add Curry Paste – Stir in the red curry paste and cook for 1-2 minutes to enhance the flavors.
- Pour in Liquids – Add broth, coconut milk, fish sauce, and brown sugar. Stir to combine.
- Add Vegetables – Toss in red bell pepper and carrots; simmer for 5 minutes.
- Cook the Dumplings – Gently add dumplings to the pot and let them cook according to package instructions (usually 5-7 minutes).
- Finish with Lime Juice – Stir in lime juice for a fresh, zesty kick.
- Garnish & Serve – Ladle into bowls and top with cilantro, green onions, and Thai basil. Enjoy warm!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Version – Add extra red pepper flakes or fresh chili peppers.
- Protein Boost – Add shredded chicken, shrimp, or tofu for extra protein.
- Vegetarian Option – Use veggie dumplings and swap fish sauce for soy sauce.
- Extra Greens – Stir in spinach or bok choy for added nutrients.
- Richer Broth – Add an extra splash of coconut milk for a creamier texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm over low heat on the stove or microwave in short intervals, stirring in between.
- Freezing: Not recommended, as dumplings may become soggy when thawed.
Yes, but the flavor profile will be slightly different—still delicious!
What dumplings work best for this soup?
Pork, chicken, shrimp, or vegetable dumplings all work well.
Can I make this soup ahead of time?
Yes, but add the dumplings just before serving to keep them from becoming too soft.
What can I serve with this soup?
It pairs well with jasmine rice or a side of Thai-style cucumber salad.
Can I add coconut cream instead of coconut milk?
Yes, coconut cream will make the broth even richer and creamier.
How do I make the broth thinner?
Add extra broth or water to adjust the consistency.
Can I use low-fat coconut milk?
Yes, but the broth will be less creamy.
Is this soup gluten-free?
Use gluten-free dumplings and soy sauce to make it fully gluten-free.
Conclusion
Thai Red Curry Dumpling Soup is a flavorful, warming dish that’s perfect for any time you crave bold Thai flavors. With its creamy coconut broth, tender dumplings, and aromatic spices, this soup is sure to become a favorite. Give it a try and enjoy a taste of Thailand from the comfort of your home!
PrintThai Red Curry Dumpling Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Description
This cozy, flavorful soup combines spicy Thai red curry with tender dumplings, coconut milk, and fresh herbs. It’s quick, comforting, and perfect for any night of the week!
Ingredients
- For the Soup Base:
- 1 tablespoon coconut oil (or vegetable oil)
- 2 tablespoons Thai red curry paste
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 (14 oz) can coconut milk
- 1 tablespoon soy sauce (or fish sauce for authentic flavor)
- 1 teaspoon brown sugar
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 12–15 frozen or fresh dumplings (chicken, pork, shrimp, or veggie)
- For Serving:
- 1 cup baby spinach or bok choy
- 2 green onions, sliced
- 1/2 lime, cut into wedges
- Fresh cilantro, for garnish
- 1 teaspoon sesame oil (optional, for extra flavor)
- Red pepper flakes or sliced Thai chili (optional, for heat)
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add red curry paste, ginger, and garlic. Sauté for 1 minute until fragrant.
- Build the Broth: Pour in the chicken broth, coconut milk, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
- Add Vegetables & Dumplings: Add mushrooms and bell pepper. Let simmer for 3 minutes. Carefully drop in the dumplings and cook according to package instructions (about 5-7 minutes, or until they float).
- Final Touches: Stir in spinach or bok choy and cook for another 1-2 minutes until wilted. Remove from heat.
- Serve: Ladle soup into bowls, top with green onions, cilantro, and a drizzle of sesame oil. Serve with lime wedges and chili flakes for extra flavor.
Notes
- Swap dumplings for rice noodles if you prefer a noodle soup.
- For a protein boost, add shredded chicken or tofu.
- Use low-sodium soy sauce if watching salt intake.
Nutrition
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Your email address will not be published. Required fields are marked *