Description
Thai Red Curry Dumpling Soup is a vibrant, comforting dish that combines rich red curry paste and creamy coconut milk with tender handmade dumplings stuffed with savory fillings. This soup balances heat, sweetness, and umami flavors while incorporating fresh herbs and crunchy vegetables, making it a wholesome, quick, and customizable meal perfect for any day.
Ingredients
Scale
Soup Base
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 cups vegetable or chicken broth (or water)
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 tablespoon lime juice
Dumpling Filling
- 1/2 lb ground chicken or pork (or tofu/shredded mushrooms for vegetarian)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons finely chopped fresh Thai basil
- 1 teaspoon fish sauce (or soy sauce)
- Pinch of salt
- 20–25 dumpling wrappers
Vegetables and Add-ins
- 1 cup sliced bell peppers
- 1 cup sliced mushrooms
- 1/2 cup snap peas
- Fresh Thai basil leaves (for finishing)
- Fresh chilies, sliced (optional, to taste)
Instructions
- Prepare the Dumpling Filling: In a bowl, combine ground chicken or your chosen protein with minced garlic, grated ginger, finely chopped Thai basil, fish sauce, and a pinch of salt. Mix thoroughly until well combined to ensure flavorful dumplings.
- Wrap the Dumplings: Place a teaspoon of the filling in the center of each dumpling wrapper. Moisten the edges with water, then fold and press firmly to seal tightly, preventing leaks and ensuring tender, easy-to-cook dumplings.
- Make the Soup Base: Heat a large pot over medium heat and sauté garlic and ginger until fragrant. Stir in the red curry paste and cook for about a minute to release its aromas. Pour in the coconut milk and broth (or water), bring the mixture to a gentle simmer.
- Add Vegetables and Dumplings: Add your choice of sliced vegetables to the simmering soup. Gently drop the wrapped dumplings into the pot. Cook together until the dumplings float to the surface and the vegetables are tender-crisp, about 5-7 minutes.
- Finish with Fresh Herbs and Lime: Remove the pot from heat. Stir in fresh Thai basil leaves and squeeze lime juice into the soup. Taste and adjust seasoning with additional fish sauce or salt as needed. Serve hot and fragrant.
Notes
- Use fresh or high-quality red curry paste for authentic, vibrant flavor.
- Do not overfill dumplings to prevent splitting during cooking.
- Simmer the soup gently rather than boiling to cook dumplings evenly and keep wrappers tender.
- Let the wrapped dumplings rest for 10 minutes before cooking to firm seals.
- Taste as you go, adjusting lime juice and fish sauce to balance sweetness, saltiness, and acidity perfectly.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Thai, red curry, dumpling soup, coconut milk, spicy soup, Asian soup, comfort food, gluten free
