Print

Red Curry Dumpling Soup

Red Curry Dumpling Soup
Print Recipe

Red Curry Dumpling Soup is a vibrant and comforting dish that combines tender dumplings in a rich, aromatic red curry broth. This easy-to-make soup balances spicy, creamy, and savory flavors with fresh herbs and vegetables, creating a soul-soothing meal perfect for weeknights or impressing guests.

Ingredients

Scale

Soup Base

  • 2 tablespoons red curry paste
  • 2 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon lime juice

Dumplings

  • 12–15 fresh or frozen dumplings (pork, chicken, veggie, or tofu-filled)

Vegetables

  • 1/2 cup sliced bell peppers
  • 1/2 cup sliced mushrooms
  • 1 cup baby spinach or other leafy greens

Fresh Herbs and Garnishes

  • 1/4 cup chopped cilantro
  • 1/4 cup chopped Thai basil
  • 2 green onions, sliced
  • Optional: chili oil, lime wedges, crushed peanuts, crispy shallots, edible flowers

Instructions

  1. Prepare the Broth: Heat a small amount of oil in a pot and gently fry 2 tablespoons of red curry paste until fragrant, about 1-2 minutes. Add 2 cups of vegetable broth and 1 can of coconut milk, stirring to combine. Bring the mixture to a simmer.
  2. Add the Dumplings: Gently place 12-15 dumplings into the simmering broth. Cook fresh dumplings for about 5-7 minutes or follow package instructions for frozen, until they float and are heated through.
  3. Include Vegetables and Flavor Enhancers: Add sliced bell peppers, mushrooms, and baby spinach or other leafy greens to the pot. Season with 1 tablespoon of fish sauce or soy sauce for umami flavor, and squeeze in 1 tablespoon of fresh lime juice for acidity.
  4. Final Touches: Remove the pot from heat and stir in chopped fresh herbs such as cilantro and Thai basil. Taste the soup and adjust seasoning as necessary. Serve hot with garnishes of your choice.

Notes

  • Use a high-quality red curry paste for best flavor.
  • Do not overcook dumplings to avoid rubbery texture.
  • Fry the curry paste first to release its aroma before adding liquids.
  • Add fresh herbs at the very end to preserve brightness and fragrance.
  • Adjust coconut milk and lime juice to balance the heat and sweetness to your liking.
  • Store leftovers in an airtight container with dumplings in the broth for up to 3 days.
  • Freeze broth separately from dumplings to maintain texture.
  • Reheat gently on low heat, adding broth or coconut milk if needed.

Nutrition

Keywords: red curry soup, dumpling soup, Thai curry, comfort food, spicy soup, easy soup recipe, gluten free soup

Find it online: https://lillysplate.com/red-curry-dumpling-soup/