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Introduction:
If you're craving a hearty, flavorful soup that’s both comforting and exotic, look no further than this Easy Thai Red Curry Dumpling Soup. This dish combines tender dumplings filled with savory ingredients, a rich and aromatic red curry broth, and fresh vegetables. The perfect balance of heat, tang, and sweetness from the Thai red curry paste makes it an irresistible bowl of warmth. Whether you're looking for a quick weeknight dinner or a dish to impress guests, this soup is simple to make and full of complex flavors.
Ingredients:
For the Soup:
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
2 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
4 cups vegetable broth or chicken broth
1 tablespoon soy sauce or fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar (optional)
1 cup carrots, julienned
1 cup bok choy or spinach, chopped
Fresh cilantro and lime wedges for garnish
For the Dumplings:
1 cup ground chicken or tofu (for vegetarian option)
2 tablespoons chopped green onions
1 tablespoon fresh ginger, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon garlic powder
Dumpling wrappers (store-bought or homemade)
Instructions:
Prepare the Dumplings:
In a bowl, combine ground chicken (or tofu), green onions, ginger, soy sauce, sesame oil, and garlic powder. Mix until well combined.
Place a small spoonful of the filling in the center of each dumpling wrapper. Moisten the edges with a bit of water, fold the wrapper over the filling, and pinch the edges to seal. Repeat until all dumplings are formed.
Cook the Soup Base:
Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 3 minutes.
Add minced garlic and grated ginger, and sauté for another minute until fragrant.
Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to develop.
Add Liquids and Vegetables:
Pour in the coconut milk, broth, soy sauce, lime juice, and brown sugar (if using). Bring the mixture to a simmer, stirring occasionally.
Add the carrots and cook for 5 minutes until slightly tender.
Cook the Dumplings:
Gently add the dumplings into the soup. Let them cook for 6-8 minutes or until they float to the surface, indicating they are cooked through.
Finish the Soup:
Add chopped bok choy or spinach to the soup and cook for an additional 2-3 minutes until the greens are wilted.
Serve:
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