Ingredients
- 12–16 frozen or fresh dumplings (pork, chicken, or veggie)
- 2 tbsp Thai red curry paste
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 small onion or 2 shallots, diced
- 1 can (13.5 oz) coconut milk
- 3 cups chicken or vegetable broth
- 1 tbsp fish sauce or soy sauce
- 1 tsp brown sugar
- 1 tbsp lime juice
- 2 cups baby spinach or bok choy
- Fresh cilantro, chopped
- 2 green onions, sliced
- Optional: chili oil or sliced red chilies for heat
Instructions
- In a large pot, heat a bit of oil and sauté garlic, ginger, and onion until fragrant, about 2–3 minutes.
- Add Thai red curry paste and toast for 1 minute to deepen the flavor.
- Pour in coconut milk and broth, then bring to a gentle simmer.
- Stir in fish sauce (or soy sauce), brown sugar, and lime juice. Adjust seasoning to taste.
- Add dumplings and simmer until cooked through, about 5–7 minutes for frozen dumplings.
- Stir in spinach or bok choy and cook just until wilted.
- Ladle soup into bowls and top with cilantro, green onions, and chili oil or chilies if desired.
Notes
- Use homemade or store-bought dumplings based on time and preference.
- Adjust curry paste to control spiciness—start with less and add to taste.
- For a vegan version, use veggie dumplings and soy sauce.
- Store dumplings separately if making ahead to prevent them from soaking up too much broth.
- Add mushrooms, noodles, or peanut butter for extra depth and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
