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Easy Thai Red Curry Dumpling Soup

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This Easy Thai Red Curry Dumpling Soup is a flavorful, comforting dish that combines savory dumplings with a rich, creamy red curry broth. The bold flavors of Thai red curry paste, coconut milk, and fresh herbs create a deliciously warming soup that’s perfect for any season. Simple to make yet packed with flavor, this soup is a must-try for fans of Thai cuisine!

Ingredients

  • For the Dumplings:
  • 1 pack of frozen dumplings (store-bought or homemade)
  • 1 tbsp sesame oil (optional, for sautéing)
  • For the Soup Base:
  • 2 tbsp red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups chicken or vegetable broth
  • 1 tbsp fish sauce (or soy sauce for a vegetarian version)
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 2 kaffir lime leaves (optional, but adds great flavor)
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • For the Vegetables:
  • 1 small carrot, thinly sliced or julienned
  • 1 bell pepper, thinly sliced
  • 1/2 cup baby spinach or bok choy
  • 1 small zucchini, thinly sliced
  • For Garnishing:
  • Fresh cilantro, chopped
  • Lime wedges
  • Chili flakes or fresh sliced chili (optional)
  • Bean sprouts (optional)

Instructions

  • Prepare the dumplings:
  • If using frozen dumplings, heat sesame oil in a large pot or pan over medium heat. Add the dumplings and sauté for 2-3 minutes to lightly brown them on the outside. Alternatively, you can skip this step if using pre-cooked dumplings or simply drop them directly into the soup later.
  • Make the soup base:
  • In a large pot, heat a small amount of oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
  • Add the minced garlic, grated ginger, and lime leaves, cooking for another minute.
  • Pour in the coconut milk, chicken or vegetable broth, fish sauce, brown sugar, and lime juice. Stir to combine.
  • Bring the soup to a simmer, then reduce the heat to low, allowing it to cook for about 5 minutes.
  • Cook the vegetables:
  • Add the carrot, bell pepper, zucchini, and any other vegetables you’re using into the pot.
  • Let the vegetables simmer in the broth for about 3-4 minutes until slightly tender but still crisp.
  • Cook the dumplings:
  • Carefully drop the dumplings into the simmering broth. If using frozen dumplings, cook them according to package instructions (usually about 5-6 minutes until they float to the surface).
  • If you browned the dumplings earlier, cook them for about 5-7 minutes until they are heated through and floating.
  • Assemble the soup:
  • Once the dumplings are cooked and the vegetables are tender, remove the pot from heat.
  • Add the baby spinach or bok choy and stir until wilted. Adjust the seasoning, adding more lime juice or fish sauce to taste.
  • Serve:
  • Ladle the soup into bowls, making sure to include some dumplings, vegetables, and broth in each serving.
  • Garnish with fresh cilantro, lime wedges, chili flakes, and bean sprouts for extra crunch and flavor.

Notes

  • For a vegan version, use plant-based dumplings and replace the fish sauce with soy sauce or tamari.
  • You can add additional vegetables like mushrooms, snow peas, or eggplant for more variety.
  • If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with a little water to thicken it up.

Find it online: https://yumfamilyrecipes.com/easy-thai-red-curry-dumpling-soup/