Creamy Thai Dumpling Soup
A comforting and hearty soup combining rich flavors of red curry and coconut milk with delicious dumplings and spinach.
Ingredients
Aromatics
- 1 tablespoon vegetable oil For sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Soup Base
- 4 cups vegetable or chicken broth Use vegetable broth for vegetarian option
- 1 can coconut milk Full-fat coconut milk for creamier texture
- 2 tablespoons red curry paste Adjust to taste based on spice preference
Main Ingredients
- 12 ounces frozen dumplings Follow package instructions for cooking time
- 4 cups fresh spinach leaves Can substitute with other greens
Seasoning
- 2 tablespoons soy sauce
- 1 lime juice Adjust to taste
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat.
- Add diced onion and sauté for 3–4 minutes until soft. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Simmering
- Pour in the vegetable or chicken broth and bring to a gentle simmer.
- Lower the heat and mix in the coconut milk and red curry paste, stirring until fully combined.
Cooking
- Add the dumplings to the pot, cooking according to package instructions (about 5–7 minutes if frozen).
- Once the dumplings are cooked, fold in the spinach leaves, allowing them to wilt for 1–2 minutes.
- Stir in the soy sauce and lime juice, adjusting seasoning to taste.
Serving
- Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili if desired.
- Serve with lime wedges on the side for an extra citrus hit.
Notes
For added flavor, sauté the onion and garlic a little longer. Use fresh dumplings if available for the best taste. Add extra vegetables like bell peppers or mushrooms for more variety.