Easy Thai Red Curry Dumpling Soup
This flavorful Thai-inspired soup brings together a fragrant red curry base with tender dumplings and fresh greens for a comforting, nutrient-packed meal. With minimal effort, you can create a vibrant, aromatic dish that’s perfect for a cozy dinner or a quick weeknight meal.
Servings: 4
Calories: 350kcal
Ingredients
- For the Soup Base:
- 1 tbsp vegetable oil
- 1 small onion chopped
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp Thai red curry paste
- 4 cups 1 liter vegetable broth
- 1 can 14 oz coconut milk
- 1 tbsp soy sauce
- 1 tsp brown sugar
- For the Dumplings and Garnish:
- 12 –15 frozen dumplings vegetarian, chicken, or pork
- 1 cup baby spinach or bok choy
- Fresh cilantro finely chopped (for garnish)
- Green onions finely chopped (for garnish)
- Lime wedges for serving
Instructions
Sauté Aromatics:
- Heat 1 tbsp vegetable oil in a large pot over medium heat.
- Add the chopped onion and sliced red bell pepper, and cook for 3–4 minutes until softened.
Enhance the Flavor:
- Stir in the minced garlic, grated ginger, and red curry paste.
- Cook for 1–2 minutes, stirring constantly, until the mixture is aromatic and well blended.
Build the Curry Base:
- Pour in the vegetable broth, coconut milk, soy sauce, and brown sugar.
- Mix well to combine and bring the soup to a gentle simmer.
Add Dumplings:
- Gently place the frozen dumplings into the simmering soup.
- Cook for 5–7 minutes or until the dumplings are thoroughly heated and tender.
Incorporate Greens:
- Add the baby spinach or bok choy, stirring into the soup.
- Allow the greens to wilt for about 1 minute.
Serve and Garnish:
- Ladle the hot soup into bowls.
- Garnish with fresh cilantro, green onions, and serve with a lime wedge on the side for added zing.