Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 25 minutes, making it ideal for busy weeknights.
- Flavorful: The combination of red curry paste, coconut milk, and fresh aromatics creates a rich and complex taste.
- Versatile: Easily customizable with your choice of dumplings and greens.
- Nutritious: Packed with vegetables and herbs, offering a wholesome meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 12-15 frozen dumplings (any variety)
- 1 cup baby spinach or bok choy
- Fresh cilantro and green onions, for garnish
- Lime wedges, for serving
Directions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add chopped onion and sliced red bell pepper; sauté for 3-4 minutes until softened. Stir in minced garlic and grated ginger; cook for an additional 1-2 minutes until fragrant.
- Incorporate Curry Paste: Add Thai red curry paste to the pot, stirring well to combine with the vegetables. Cook for about 1 minute until the paste becomes fragrant.
- Add Liquids and Seasonings: Pour in vegetable broth and coconut milk, stirring to combine. Add soy sauce and brown sugar, adjusting to taste. Bring the mixture to a gentle simmer.
- Cook Dumplings: Gently add frozen dumplings to the simmering soup. Cook for 5-7 minutes, or until the dumplings are heated through and tender.
- Add Greens: Stir in baby spinach or bok choy, allowing the greens to wilt for 1-2 minutes.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve with lime wedges on the side for an added burst of freshness.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Protein Options: Add tofu, shrimp, or thinly sliced chicken for extra protein.
- Vegetable Additions: Include mushrooms, zucchini, or snap peas for added texture and nutrition.
- Spice Level: Adjust the amount of red curry paste to control the heat, or add fresh Thai chilies for an extra kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat until warmed through. Avoid boiling to maintain the texture of the dumplings and vegetables.
FAQs
Can I use homemade dumplings instead of frozen?
Yes, homemade dumplings work well in this soup. Add them when the soup is nearly done and simmer until they’re tender, about 3-5 minutes, to prevent them from becoming too soft.
How can I make the soup less spicy?
Reduce the amount of Thai red curry paste to 1-2 tablespoons. Adding extra coconut milk can also help mellow the spice, and a teaspoon of brown sugar can balance the heat without altering the flavor too much.
Is this soup gluten-free?
The base of the soup can easily be gluten-free if you use gluten-free soy sauce or tamari. However, check the ingredients on the frozen dumplings, as many contain wheat. For a fully gluten-free option, choose gluten-free dumplings or consider making your own at home.
Can I prepare this soup in advance?
Yes, you can prepare the broth in advance and store it in the refrigerator for up to 2 days. Add the dumplings and greens only when ready to serve to prevent them from becoming too soft. To reheat, warm the soup over low heat, adding a splash of coconut milk if it has thickened. Avoid microwaving, as it can affect the dumpling texture.
What type of dumplings work best for this recipe?
Both store-bought and homemade dumplings work well in this soup. Store-bought dumplings offer convenience and can be found in most supermarkets, making them an ideal choice if you’re short on time. Homemade dumplings allow for more customization in terms of filling and flavor.
Can I make this recipe vegan?
Yes, to make the soup vegan, use vegetable broth and ensure that both the dumplings and curry paste are free from animal products. Many store-bought dumplings contain meat or dairy, so look for vegan options or make your own.
How can I add more protein to the soup?
Adding tofu, shrimp, or thinly sliced chicken can increase the protein content. For tofu, add firm cubes along with the dumplings. For shrimp or chicken, add them earlier in the cooking process to ensure they cook through.
What can I serve with this soup?
This soup pairs well with jasmine rice or a side of steamed vegetables. Serving it with a light salad can also complement the rich flavors of the soup.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. Avoid boiling to maintain the texture of the dumplings and vegetables.
Thai Red Curry Dumpling Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Discover the irresistible Thai Red Curry Dumpling Soup, a fusion of creamy coconut milk, zesty red curry paste, and tender dumplings. This vibrant and nutritious dish is packed with fresh vegetables and herbs, perfect for a quick and flavorful meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 12–15 frozen dumplings (any variety)
- 1 cup baby spinach or bok choy
- Fresh cilantro and green onions, for garnish
- Lime wedges, for serving
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Sauté onion and red bell pepper for 3-4 minutes until softened. Add garlic and ginger; cook for 1-2 minutes.
- Incorporate Curry Paste: Stir in the Thai red curry paste; cook for 1 minute until fragrant.
- Add Liquids and Seasonings: Pour in vegetable broth and coconut milk. Stir in soy sauce and brown sugar. Simmer gently.
- Cook Dumplings: Add frozen dumplings and simmer for 5-7 minutes until tender.
- Add Greens: Stir in spinach or bok choy; cook until wilted, 1-2 minutes.
- Serve: Garnish with cilantro and green onions. Serve with lime wedges.
Notes
- Adjust the spice level by modifying the amount of red curry paste.
- Substitute dumplings with gluten-free or vegan varieties if needed.
- For added protein, include tofu, shrimp, or chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soups, Main Course
- Method: Stovetop
- Cuisine: Thai
