Thai Red Curry Dumpling Soup
Ingredients:
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons Thai red curry paste
4 cups chicken broth (or vegetable broth)
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar (optional)
12-16 frozen dumplings (potstickers or wontons)
1 cup spinach or bok choy, chopped
1 red bell pepper, thinly sliced
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Directions:
Sauté the aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the curry paste:
Stir in the Thai red curry paste and cook for an additional minute, allowing the paste to blend with the aromatics.
Add broth and coconut milk:
Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
Season the soup:
Add the fish sauce, soy sauce, lime juice, and brown sugar (if using). Simmer the soup for about 10 minutes to allow the flavors to develop.
Cook the dumplings:
Add the frozen dumplings to the soup, and simmer for 5–7 minutes until they are fully cooked and float to the top. Stir in the chopped spinach (or bok choy) and sliced red bell pepper, cooking for an additional 2–3 minutes until the vegetables are tender.
Serve:
Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor.
Enjoy your spicy, tangy, and comforting Thai Red Curry Dumpling Soup! 🥟🌶️🍋
Prep Time: 10 minutes | Cooking Time: 20 minutes
Servings: 4-6