Thai Red Curry Dumpling Soup
A simple yet flavorful soup that brings together the best of Thai flavors and comforting dumplings. Tender potstickers simmer in a fragrant broth infused with red curry paste, ginger, and garlic, finished with fresh greens.
Servings 6
Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 onion, diced
- 4 tablespoons Thai red curry paste
- 3 cloves garlic, minced
- 1 tablespoon minced ginger (paste or about a 1" knob)
- 1 tablespoon minced lemongrass or paste (optional)
- 3 cups chicken broth
- 14 ounces canned coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 pound frozen dumplings (potstickers, wontons)
- 1 cup chopped spinach
- 2 green onions, sliced
- 1 tablespoon chopped cilantro leaves
- 1 lime
Topping suggestions:
- green onions sliced on the diagonal
- minced cilantro leaves
- chopped Thai basil
- fried onions
- chile oil or chili crisp
Instructions
- Heat the oil over medium in a 4 to 5 quart soup pot or Dutch oven until the surface shimmers. Add the onions and sweat, stirring frequently, for about 5 minutes or until softened.
- Spoon in the Thai red curry paste, ginger, and lemongrass (if using), along with the garlic. Stir into the onions and let cook for a minute or two, until the mixture is fragrant.
- Increase the heat to medium-high, and pour in the chicken broth and coconut milk. Bring the soup to a low boil, then adjust the heat to maintain an active simmer.
- Stir in the fish sauce and sugar, then add the dumplings. Let the soup come back up to bubbling, and cook for the time indicated on the packaging to ensure they're properly heated through (use the "steam" time if there are no boil directions). Just a few minutes should do it, as any meat within the dumpling is usually pre-cooked (double-check, though!)
- Turn off the heat and add the spinach, green onions, and cilantro. Let the soup stand until the spinach wilts. Squeeze the juice from half of the lime into the soup and stir. Taste, and squeeze the other half if it needs it.
- Ladle into bowls and add your favorite toppings.
Notes
For a different take on the dumplings/potstickers, you could pan-fry them in a separate skillet, according to package directions to get some golden brown coloring on them. They won't need to boil in the soup, so add them any time after the soup has been brought up to a simmer.