Thai Red Curry Dumpling Soup (Printable Version)
Creamy coconut broth infused with red curry, garlic and ginger, filled with tender dumplings and finished with fresh lime.
# Ingredients:
→ Main Ingredients
01 -
12–15 dumplings, fresh or frozen, any variety
02 -
2 tablespoons Thai red curry paste
03 -
1 tablespoon vegetable or coconut oil
04 -
3 cloves garlic, minced
05 -
1 teaspoon fresh ginger, minced
06 -
4 cups vegetable or chicken broth
07 -
1 (13.5 oz) can full-fat coconut milk
08 -
1 tablespoon soy sauce
09 -
1 teaspoon brown sugar or honey
10 -
Juice of 1 lime
→ Garnishes
11 -
2 green onions, chopped
12 -
Fresh cilantro
13 -
Lime wedges
# Steps:
01 -
In a large pot, heat oil over medium heat. Add garlic and ginger, stirring for 30 seconds until fragrant. Stir in Thai red curry paste and cook for another minute.
02 -
Pour in the broth and bring to a simmer. Add soy sauce and brown sugar or honey, stirring to combine. Let it simmer for a few minutes to develop flavor.
03 -
Stir in the coconut milk, ensuring it blends smoothly into the broth. Reduce heat to low and let it gently simmer.
04 -
Add the dumplings to the soup and cook according to their type: fresh (4-6 minutes) or frozen (7-8 minutes), until they float and are cooked through.
05 -
Stir in lime juice and adjust seasoning if needed.
06 -
Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro. Serve with extra lime wedges on the side.