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Curry Dumpling Soup Recipe

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★★★★★

4.8 from 72 reviews

This Delicious Curry Dumpling Soup is a cozy, Asian-inspired dish featuring tender frozen dumplings in a rich, creamy coconut red curry broth. Ready in under 45 minutes, it combines aromatic Thai flavors with effortless convenience. The soup is garnished with fresh herbs and lime to create a comforting meal that’s perfect for chilly evenings or quick weeknight dinners.

Ingredients

Scale

For the Soup:

  • 3 cups chicken broth
  • 3 garlic cloves, finely chopped
  • 1 tbsp fresh ginger, minced
  • 4 tbsp Thai red curry paste
  • 14 fl oz full-fat coconut milk
  • 1 tbsp olive oil
  • 2 tsp sugar
  • 1 lime
  • 2 tsp fish sauce
  • 1 tbsp chopped lemongrass (optional)
  • 1/2 onion, diced
  • 1 cup chopped spinach
  • 2 green onions, sliced
  • 1 tbsp chopped cilantro
  • 1 lb frozen dumplings (chicken or pork preferred)

For the Garnish:

  • Green onions, diagonally sliced
  • Minced cilantro
  • Chile oil or chili crisp
  • Fried onions
  • Chopped Thai basil

Instructions

  1. Sauté the Onions: Heat olive oil over medium heat in a 4 to 5 quart soup pot or Dutch oven until shimmering. Add diced onions and cook, stirring frequently, for about 5 minutes until softened.
  2. Incorporate Aromatics: Add red curry paste, minced ginger, optional lemongrass, and chopped garlic to the pot. Stir and cook for 1-2 minutes until fragrant and well blended with the onions.
  3. Add Liquids and Simmer: Increase heat to medium-high and pour in chicken broth and coconut milk. Bring the mixture to a low boil, then reduce to a gentle simmer to meld flavors.
  4. Add Dumplings and Season: Stir in fish sauce and sugar. Gently add the frozen dumplings to the simmering soup and allow it to return to a gentle boil. Cook the dumplings according to package instructions, usually a few minutes, ensuring they float to the top and are heated through. Avoid stirring excessively to keep dumplings intact.
  5. Add Fresh Ingredients: Turn off the heat. Add chopped spinach, sliced green onions, and cilantro to the soup. Let the residual heat wilt the spinach naturally. Squeeze juice from half a lime into the soup and stir. Adjust lime juice to taste for extra brightness.
  6. Serve and Garnish: Ladle soup into bowls and top with green onions, minced cilantro, chile oil or chili crisp, fried onions, and fresh Thai basil as desired. Serve hot and enjoy.

Notes

  • Use Thai red curry paste for authentic flavor; green curry paste or a mixture of curry powder and tomato paste can be substitutes.
  • If fish sauce is unavailable, use soy sauce or coconut aminos cautiously to adjust saltiness.
  • Lemongrass is optional; lemon zest can be used for a similar citrus note.
  • Full-fat coconut milk yields creamier soup; light coconut milk is a lighter option but less rich.
  • Any frozen Asian dumplings such as gyoza, wontons, or potstickers work well.
  • Substitute spinach with baby bok choy, kale, or other leafy greens.
  • Do not rush sautéing the curry paste to avoid raw flavors; cook until fragrant.
  • Add coconut milk gradually while simmering to prevent curdling.
  • Do not stir dumplings excessively to prevent breaking.
  • Add spinach at the end to maintain bright color and fresh texture.
  • Store leftovers in airtight container for up to 3 days; dumplings may soften over time.
  • For make ahead, keep soup base and dumplings separate, cooking dumplings fresh before serving.

Keywords: curry dumpling soup, Thai soup, coconut curry, dumplings, quick dinner, easy soup, Asian-inspired, weeknight meal

Find it online: https://lucabites.com/curry-dumpling-soup-recipe/