Description
A rich and creamy Thai red curry broth infused with coconut milk, aromatic spices, and tender dumplings makes this soup a comforting yet flavorful dish. Quick to prepare and bursting with bold flavors, it’s the perfect meal for any time of the year.
Ingredients
For the Soup Base:
1 tablespoon vegetable oil
2 tablespoons Thai red curry paste (adjust to taste)
3 cloves garlic, minced
1 teaspoon ginger, grated
4 cups chicken or vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tablespoon soy sauce
1 teaspoon fish sauce (optional)
1 teaspoon brown sugar
1 teaspoon lime juice
For the Dumplings & Add-ins:
12–15 frozen or fresh dumplings (chicken, pork, shrimp, or vegetable)
1 cup baby spinach or bok choy (optional)
½ cup mushrooms, sliced (optional)
For Garnishing:
Fresh cilantro, chopped
Sliced green onions
Red chili flakes (optional)
Lime wedges
Instructions
- Sauté the Aromatics and Curry Paste – Heat vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger, stirring for 30 seconds. Stir in Thai red curry paste and cook for another minute.
- Build the Broth – Pour in chicken or vegetable broth, stirring well. Add coconut milk, soy sauce, fish sauce (if using), brown sugar, and lime juice. Simmer for 5 minutes.
- Cook the Dumplings – Gently add dumplings to the broth. Cook according to package instructions (usually 5-7 minutes). If using mushrooms or greens, stir them in during the last 2 minutes.
- Taste and Adjust – Adjust seasoning as needed. Add extra soy sauce, lime juice, or chili flakes to suit your taste.
- Serve and Garnish – Ladle the soup into bowls, ensuring each portion has dumplings and broth. Garnish with cilantro, green onions, and a squeeze of fresh lime. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup