Description
Creamy, spicy, and full of flavor, this Delicious Curry Dumpling Soup is an easy one-pot meal made with coconut milk, Thai curry paste, and frozen dumplings. Comforting and quick for weeknights.
Ingredients
3 cups chicken broth
3 garlic cloves, finely chopped
1 tbsp freshly minced ginger
4 tbsp Thai red curry paste
14 fl oz full-fat coconut milk
1 tbsp olive oil
2 tsp sugar
1 lime
2 tsp fish sauce
1 tbsp chopped lemongrass (optional)
1/2 diced onion
1 cup chopped spinach
2 sliced green onions
1 tbsp chopped cilantro
1 lb frozen dumplings (chicken or pork)
Garnish options: diagonally sliced green onions, minced cilantro, chile oil or chili crisp, fried onions, chopped Thai basil
Instructions
1. Heat oil in a soup pot over medium heat. Cook diced onions until softened, about 5 minutes.
2. Stir in curry paste, ginger, garlic, and optional lemongrass; cook for 1–2 minutes until fragrant.
3. Pour in chicken broth and coconut milk; bring to a low boil, then reduce to a simmer.
4. Add fish sauce and sugar. Drop in dumplings and cook according to package directions until they float and are fully heated.
5. Turn off heat. Stir in spinach, green onions, and cilantro; let spinach wilt in residual heat.
6. Squeeze in juice from half a lime, stir, and adjust with more lime if desired.
7. Serve hot, topped with optional garnishes like herbs, chili crisp, or crispy onions.
Notes
Sautéing the curry paste thoroughly is crucial to avoid a raw taste.
Add coconut milk gradually to avoid curdling; keep the soup at a gentle simmer.
Avoid stirring dumplings too much to prevent them from breaking.
Add spinach at the end to retain color and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7
- Sodium: 980
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 12
- Cholesterol: 45