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Curry Dumpling Soup with Coconut Curry Broth and Fresh Herbs Recipe

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★★★★★

4.8 from 56 reviews

This delicious curry dumpling soup is a cozy, Asian-inspired dish that combines tender frozen dumplings in a rich and creamy coconut red curry broth. Ready in under 45 minutes, it offers restaurant-quality Thai flavors made easy with convenient ingredients like store-bought dumplings and Thai red curry paste. Fresh herbs, lime juice, and optional spicy garnishes complete this warming, satisfying soup perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale

Soup Ingredients

  • 3 cups chicken broth
  • 3 garlic cloves, finely chopped
  • 1 tbsp fresh ginger, minced
  • 4 tbsp Thai red curry paste
  • 14 fl oz full-fat coconut milk
  • 1 tbsp olive oil
  • 2 tsp sugar
  • 1 lime
  • 2 tsp fish sauce
  • 1 tbsp chopped lemongrass (optional)
  • 1/2 onion, diced
  • 1 cup chopped spinach
  • 2 green onions, sliced
  • 1 tbsp chopped cilantro
  • 1 lb frozen dumplings (chicken or pork preferred)

Garnish Ingredients

  • Green onions, diagonally sliced
  • Minced cilantro
  • Chile oil or chili crisp (such as Laoganma Spicy Chili Crisp)
  • Fried onions
  • Chopped Thai basil

Instructions

  1. Sauté the Onions: Heat olive oil over medium heat in a 4-5 quart soup pot or Dutch oven until shimmering. Add diced onions and sweat for about 5 minutes, stirring frequently, until softened.
  2. Incorporate Aromatics: Add Thai red curry paste, minced ginger, optional lemongrass, and chopped garlic to the pot. Stir and cook for 1-2 minutes until fragrant and well combined with onions.
  3. Add Liquids and Simmer: Increase heat to medium-high and pour in chicken broth and coconut milk. Bring to a low boil, then reduce heat to maintain a gentle simmer to blend flavors.
  4. Add Dumplings and Season: Stir in fish sauce and sugar. Add frozen dumplings to the simmering soup. Allow the soup to return to a bubble and cook dumplings as per package instructions (usually a few minutes) until they float and are heated through. Avoid stirring too much to keep dumplings intact.
  5. Add Fresh Ingredients: Turn off heat. Add chopped spinach, sliced green onions, and chopped cilantro. Let the soup stand briefly to wilt the spinach. Squeeze half a lime into the soup and stir. Adjust lime juice to taste if desired.
  6. Serve and Garnish: Ladle hot soup into bowls and top with your choice of garnishes such as diagonally sliced green onions, minced cilantro, chile oil or chili crisp, fried onions, and chopped Thai basil. Serve immediately and enjoy the rich, comforting flavors.

Notes

  • Use full-fat coconut milk for the richest broth; light coconut milk is a lower-fat alternative but less creamy.
  • Adjust curry paste quantity to control the soup’s spiciness—start with 2-3 tablespoons and add more as desired.
  • You can substitute the dumplings with gyoza, wontons, or potstickers; just adjust cooking time accordingly.
  • If fish sauce is unavailable, use soy sauce or coconut aminos—start with 1 tsp and adjust to taste.
  • Do not stir dumplings too frequently once in the soup to prevent breaking.
  • Add fresh leafy greens at the end to preserve bright green color and avoid overcooking.
  • Store the soup in airtight containers for up to 3 days; dumplings will soften over time.
  • Make the curry base ahead of time without dumplings and add fresh dumplings when reheating for best texture.

Keywords: curry dumpling soup, Thai soup, coconut curry soup, easy weeknight dinner, frozen dumplings soup, coconut milk soup, Asian inspired soup

Find it online: https://cookwithyana.com/curry-dumpling-soup-with-coconut-curry-broth-and-fresh-herbs-recipe/