Description
This Easy Thai Red Curry Dumpling Soup is a rich, comforting dish that combines the bold flavors of Thai red curry with creamy coconut milk and tender dumplings. Infused with garlic, ginger, and lime, this quick and flavorful soup is perfect for a cozy meal any time of the week. Ready in under 30 minutes, it’s a fuss-free way to enjoy a restaurant-quality dish at home!
Ingredients
Scale
- 12–15 dumplings (fresh or frozen, any variety)
- 2 tablespoons Thai red curry paste
- 1 tablespoon oil (vegetable or coconut)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 4 cups vegetable or chicken broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar or honey
- Juice of 1 lime
- 2 green onions, chopped (for garnish)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté the Aromatics – In a large pot, heat oil over medium heat. Add garlic and ginger, stirring for 30 seconds until fragrant. Stir in Thai red curry paste and cook for another minute.
- Prepare the Broth – Pour in the broth and bring to a simmer. Add soy sauce and brown sugar or honey, stirring to combine. Let it simmer for a few minutes to develop flavor.
- Add Coconut Milk – Stir in the coconut milk, ensuring it blends smoothly into the broth. Reduce heat to low and let it gently simmer.
- Cook the Dumplings – Add the dumplings to the soup and cook according to their type: fresh (4-6 minutes) or frozen (7-8 minutes), until they float and are cooked through.
- Finish with Lime Juice – Stir in lime juice and adjust seasoning if needed.
- Serve and Garnish – Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro. Serve with extra lime wedges on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes