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Easy Thai Red Curry Dumpling Soup Recipe

Easy Thai Red Curry Dumpling Soup Recipe
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This Easy Thai Red Curry Dumpling Soup is a warm, comforting, and flavorful dish combining fragrant Thai red curry, creamy coconut milk, and delicate handmade dumplings in a vibrant, aromatic broth. Perfect for cozy nights or impressing guests, it’s quick to make, highly customizable, and packed with nutritious ingredients.

Ingredients

Scale

Soup Base:

  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups chicken or vegetable broth
  • 1–2 tablespoons fish sauce or soy sauce, to taste
  • 1 tablespoon fresh lime juice
  • 1 tablespoon oil (vegetable or coconut)

Dumplings:

  • 20–24 dumpling wrappers (store-bought or homemade)
  • 1/2 lb ground chicken, tofu, shrimp, or preferred protein
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, chopped
  • 1 tablespoon fish sauce or soy sauce
  • Salt and pepper, to taste

Vegetables and Garnishes:

  • 1 cup bell peppers, sliced
  • 1 cup mushrooms, sliced
  • 1 cup snap peas
  • Fresh Thai basil leaves, for garnish
  • Chopped cilantro, for garnish
  • Optional: sliced red chilies, lime wedges for serving

Instructions

  1. Prepare the Dumpling Filling: In a bowl, combine your choice of ground chicken, tofu, or shrimp with minced garlic, grated ginger, chopped green onions, fish sauce or soy sauce, salt, and pepper. Mix thoroughly until well combined.
  2. Assemble the Dumplings: Place about 1 teaspoon of the filling into the center of each dumpling wrapper. Moisten the edges with water and fold to seal, forming a half-moon or pouch shape. Press edges tightly to avoid leaking.
  3. Make the Curry Broth: Heat oil in a large pot over medium heat. Add the red curry paste and sauté until fragrant, about 1-2 minutes. Pour in the coconut milk and broth, stirring well. Add fish sauce or soy sauce and lime juice. Simmer gently to develop flavors.
  4. Add Vegetables: Add your chosen vegetables like bell peppers, mushrooms, and snap peas to the simmering broth. Cook until just tender but still crisp, about 3-5 minutes.
  5. Cook the Dumplings in the Soup: Carefully drop the assembled dumplings into the simmering curry broth. Cook for 4 to 6 minutes, or until dumplings float and filling is fully cooked.
  6. Finish and Serve: Remove soup from heat. Garnish with fresh Thai basil, cilantro, and optional sliced chilies. Ladle soup with dumplings into bowls and serve hot with lime wedges on the side.

Notes

  • Use fresh or high-quality red curry paste for best flavor.
  • Cook dumplings in batches to prevent sticking and ensure even cooking.
  • Seal dumplings edges well with water to avoid leakage during cooking.
  • Adjust curry paste quantity to control the spice level.
  • Add fresh herbs just before serving to maintain color and aroma.
  • Leftover soup can be refrigerated up to 2 days with dumplings submerged in broth.
  • Freeze dumplings frozen separately before cooking to maintain texture.
  • Gently reheat soup on low heat to keep dumplings intact.

Nutrition

Keywords: Thai red curry, dumpling soup, easy Thai soup, red curry dumplings, coconut milk soup, homemade dumplings, gluten-free Thai recipes

Find it online: https://juliaglam.com/easy-thai-red-curry-dumpling-soup-recipe/