Description
Easy Thai Coconut Curry Dumpling Soup is a delightful and satisfying dish that brings the vibrant flavors of Thailand to your kitchen.
Ingredients
Scale
- 1 tablespoon fresh lime juice
- 2 tablespoons red Thai curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups baby spinach or chopped bok choy
- 1 tablespoon cooking oil (sesame or vegetable)
- 1 teaspoon brown sugar
- 15–20 frozen dumplings (pork, chicken, or veggie)
- 2 scallions, sliced (for garnish)
- 2 tablespoons soy sauce
- 4 cups vegetable or chicken broth
- 2 carrots, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Fresh chopped cilantro (for garnish)
Instructions
- Begin your soup by warming the oil in a large pot over medium heat. This initial step is crucial for developing the flavors that will be the base of your soup. The oil will help sauté the aromatics, unleashing their delightful aromas and creating that comforting fragrance that fills the kitchen.
- Once the oil is heated, it’s time to add the minced garlic and grated ginger. Sauté them for 1 to 2 minutes until they become fragrant. This not only enhances the flavor profile of the soup but also creates a lovely backdrop that sets the stage for the rest of the ingredients.
- Stir in the red Thai curry paste, allowing it to cook for about one minute. The heat of the pot will release the complex flavors of the spices in the curry paste, adding depth and richness to the soup. Make sure to stir well so it combines beautifully with the sautéed aromatics.
- Pour in the vegetable or chicken broth along with the full-fat coconut milk. Use a whisk to blend them together until smooth. This step is essential for creating the creamy texture that makes coconut curry soup so indulgent. Let the mixture come to a simmer, which helps meld all the flavors together.
- Add the soy sauce, fresh lime juice, and brown sugar to the pot. These ingredients will balance the flavors, adding a hint of sweetness alongside the savory elements. Allow the soup to simmer for about 5 to 7 minutes, giving the flavors a chance to develop.
- Next, toss in the thinly sliced carrots. They’ll not only add color to your soup but also provide a sweet crunch. Cook them for about 3 to 4 minutes until they soften slightly but still retain some of their texture.
- Add the frozen dumplings to the pot, following the cooking instructions on the package, which usually take about 6 to 8 minutes. As they cook, they will release their flavors into the broth, enriching it even further.
- Finally, stir in the baby spinach or chopped bok choy and let it wilt. This should only take about 1 minute, just enough time for the greens to soften and infuse their nutrients into the soup without losing their vibrant color.
- Once everything is cooked, ladle the soup into bowls. Top each bowl with sliced scallions and fresh cilantro for an explosion of freshness. Serve hot, and enjoy the burst of flavors in every spoonful of this delicious Thai Coconut Curry Dumpling Soup!
Notes
Store leftover soup in an airtight container in the fridge for up to 3 days. The soup may thicken when refrigerated; adding a bit of broth or water when reheating can help restore its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 300 kcal
- Sodium: 800 mg
- Protein: 10 g