Description
This Curry Dumpling Soup is a Thai-inspired, comforting dish featuring rich coconut curry broth, tender dumplings, and fresh herbs. Quick to make and bursting with flavor, it’s perfect for cozy weeknight dinners.
Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 onion, diced
- 4 tablespoons Thai red curry paste
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped ginger (paste or approximately a 1-inch piece)
- 1 tablespoon chopped lemongrass or paste (optional)
- 3 cups chicken broth
- 14 ounces coconut milk from a can
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 pound frozen dumplings (such as potstickers or wontons)
- 1 cup spinach, chopped
- 2 green onions, sliced
- 1 tablespoon cilantro leaves, chopped
- 1 lime
- Diagonally sliced green onions
- Minced cilantro leaves
- Chopped Thai basil
- Fried onions
- Chile oil or chili crisp
Instructions
1. Heat oil over medium heat in a 4 to 5 quart soup pot or Dutch oven until shimmering. Add diced onion and sauté for about 5 minutes, stirring frequently, until softened.
2. Add Thai red curry paste, chopped garlic, ginger, and optional lemongrass. Stir and cook for 1–2 minutes until fragrant.
3. Increase heat to medium-high and pour in the chicken broth and coconut milk. Bring to a low boil, then reduce heat to maintain an active simmer.
4. Stir in fish sauce and sugar. Add frozen dumplings to the soup. Cook according to the dumpling package instructions, typically 5–7 minutes.
5. Turn off the heat and stir in chopped spinach, green onions, and cilantro. Let the soup sit briefly to wilt the spinach.
6. Squeeze juice from half a lime into the soup and stir. Taste and adjust with more lime juice if needed.
7. Ladle into bowls and garnish with fresh herbs, fried onions, or chili oil as desired. Serve hot.
Notes
Use any variety of frozen dumplings you like—pork, chicken, or veggie all work well.
Adjust the spice level by increasing or decreasing the amount of curry paste or adding chili oil to taste.
Lemongrass adds a fresh citrusy note but is optional if not available.
Coconut milk provides a rich, creamy base that pairs perfectly with Thai curry flavors.
This soup is best enjoyed fresh, but leftovers can be stored in the fridge and reheated gently.
Garnish options like fried onions, Thai basil, or chili crisp elevate the dish.