If you’re craving something hearty, flavorful, and with just the right amount of spice, look no further than this Thai Red Curry Dumpling Soup. This dish is an irresistible combination of tender dumplings, creamy coconut milk, and a vibrant, aromatic red curry broth. It’s a perfect balance of savory, spicy, and sweet, and will make your taste buds dance with every bite. Whether you’re serving it for a weeknight dinner or a special occasion, this soup is sure to impress.
The beauty of this Thai Red Curry Dumpling Soup lies in its rich, fragrant broth. The red curry paste, combined with coconut milk, creates a creamy base with the perfect amount of heat and depth. The dumplings add a comforting texture that absorbs the broth, creating a deliciously filling meal. The soup is garnished with fresh herbs and lime for a burst of brightness, and the result is a dish that’s both satisfying and refreshing at the same time.
I first made this soup during a chilly evening when I was craving something warm and comforting with a bit of a kick. My husband took the first bite, and his eyes lit up with delight. The flavors were so complex and comforting, yet light enough to feel refreshing. Since then, it’s become a go-to dish in our household. It’s the perfect meal to enjoy on a cold night, and the leftovers are even better the next day!
Why This Thai Red Curry Dumpling Soup Will Be Your New Favorite Comfort Food
- Bold and aromatic: The combination of red curry paste, coconut milk, and lime creates a bold, fragrant broth that’s packed with flavor.
- Hearty and comforting: The dumplings add a satisfying, chewy texture that makes the soup feel like a complete meal.
- Balance of spice and sweetness: The heat from the red curry is perfectly balanced by the sweetness of coconut milk, creating a delightful taste profile.
- Easy to make: This soup comes together in just a few steps, making it perfect for busy nights when you want something flavorful and filling.
How to Make Thai Red Curry Dumpling Soup
- Prepare the soup base: Heat the olive oil in a large pot over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
- Make the broth: Add the coconut milk, chicken broth, fish sauce (if using), brown sugar, and lime juice. Stir well to combine and bring to a simmer. Let the broth cook for about 10 minutes to allow the flavors to meld.
- Add vegetables: Add the carrots, mushrooms, and bok choy (or spinach) to the soup, and cook for an additional 5-7 minutes until the vegetables are tender. Taste and adjust seasoning with more fish sauce or lime juice if desired.
- Make the dumplings: In a bowl, combine the flour, baking powder, and salt. Add the water, egg, and olive oil, and stir until a dough forms. The dough should be slightly sticky but manageable.
- Form the dumplings: Scoop small spoonfuls of the dumpling dough and gently drop them into the simmering broth. Allow the dumplings to cook for about 10 minutes. They will float to the top when they are done.
- Finish and serve: Once the dumplings are cooked, ladle the soup into bowls and garnish with fresh cilantro and lime wedges. For extra heat, you can add sliced Thai bird’s eye chilies to the soup. Serve hot and enjoy!
Tips
- If you prefer a smoother broth, you can blend the soup after simmering it, but keep the vegetables and dumplings whole for texture.
- For a spicier soup, add extra bird’s eye chilies or a bit more red curry paste to taste.
- Make sure not to overcook the dumplings, as they will become dense. They’re ready when they float to the top of the broth.
Substitutions and Variations
- Vegetarian: Replace the chicken broth with vegetable broth and skip the fish sauce for a vegetarian version.
- Dumpling Fillings: Add cooked chicken, shrimp, or tofu to the dumpling mixture for a protein boost.
- Gluten-Free: Use gluten-free flour for the dumplings to make this dish gluten-free.
Make a Healthier Version
- Lower Fat: Use light coconut milk and reduce the amount of oil used in the soup and dumplings.
- Low-Carb: Skip the dumplings and add extra vegetables like zucchini noodles for a low-carb version.
- Dairy-Free: The recipe is already dairy-free with the coconut milk and olive oil.
And there you have it! Thai Red Curry Dumpling Soup is the perfect blend of spicy, savory, and comforting flavors that will warm you up on even the coldest days. With tender dumplings, a rich and aromatic broth, and fresh herbs, this soup will quickly become a favorite in your meal rotation. Don’t forget to let us know how your soup turns out, and check out some of our other recipes for more delicious dishes!
Frequently Asked Questions:
- Can I make this soup ahead of time?
Yes, the soup base can be made ahead of time and refrigerated. Add the dumplings when you’re ready to serve. - Can I freeze Thai Red Curry Dumpling Soup?
It’s best to freeze the soup without the dumplings, as they may become soggy when thawed. - Can I add more vegetables to the soup?
Yes, feel free to add any vegetables you like, such as bell peppers, zucchini, or peas. - Can I make the dumplings gluten-free?
Yes, you can use gluten-free flour to make the dumplings. - How do I adjust the spice level?
You can adjust the spice level by adding more or less red curry paste and bird’s eye chilies. - Can I use store-bought dumplings?
Yes, you can use pre-made dumplings, though homemade dumplings will add more flavor to the soup. - Can I use shrimp instead of chicken?
Yes, shrimp works wonderfully in this soup! Add them to the soup during the last 5 minutes of cooking. - How can I make this soup creamier?
For a creamier texture, add a little extra coconut milk or a splash of heavy cream. - Can I make this soup in a slow cooker?
Yes, you can cook the soup base in the slow cooker and add the dumplings toward the end of cooking. - Can I make the soup spicier?
Yes, increase the amount of red curry paste or add fresh chilies to taste. - Can I use different types of dumplings?
Absolutely! You can try using wonton wrappers, gyoza, or any other type of dumplings you like. - What can I serve with this soup?
Serve it with a side of steamed jasmine rice or crispy spring rolls for a complete meal.
Thai Red Curry Dumpling Soup
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the soup:
2 tbsp 2 red curry paste
1 can 1 (14 oz) coconut milk
4 cups 4 chicken broth
1 tbsp 1 fish sauce (optional)
1 tbsp 1 brown sugar
1 tbsp 1 lime juice
1 tbsp 1 olive oil
1/2 cup 1/2 chopped carrots
1/2 cup 1/2 sliced mushrooms
1/2 cup 1/2 chopped bok choy or spinach
1 1 -2 Thai bird’s eye chilies (optional, for added spice)
1/4 cup 1/4 fresh cilantro for garnish
1 1 lime, cut into wedges for garnish
- For the dumplings:
1 cup 1 all-purpose flour
1/2 tsp 1/2 baking powder
1/4 tsp 1/4 salt
1/4 cup 1/4 water
1 1 egg
1 tbsp 1 olive oil
Directions
- Prepare the soup base: Heat the olive oil in a large pot over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
- Make the broth: Add the coconut milk, chicken broth, fish sauce (if using), brown sugar, and lime juice. Stir well to combine and bring to a simmer. Let the broth cook for about 10 minutes to allow the flavors to meld.
- Add vegetables: Add the carrots, mushrooms, and bok choy (or spinach) to the soup, and cook for an additional 5-7 minutes until the vegetables are tender. Taste and adjust seasoning with more fish sauce or lime juice if desired.
- Make the dumplings: In a bowl, combine the flour, baking powder, and salt. Add the water, egg, and olive oil, and stir until a dough forms. The dough should be slightly sticky but manageable.
- Form the dumplings: Scoop small spoonfuls of the dumpling dough and gently drop them into the simmering broth. Allow the dumplings to cook for about 10 minutes. They will float to the top when they are done.
- Finish and serve: Once the dumplings are cooked, ladle the soup into bowls and garnish with fresh cilantro and lime wedges. For extra heat, you can add sliced Thai bird’s eye chilies to the soup. Serve hot and enjoy!
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