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Thai Red Curry Dumpling Soup

Cozy Up with Thai Red Curry Dumpling Soup Tonight

Enjoy the delightful warmth of Thai Red Curry Dumpling Soup, a comforting blend of spices and tender dumplings for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Vegetable Oil Substitute with any neutral oil.
  • 1 small Onion, chopped Shallots can be used.
  • 1 Red Bell Pepper, sliced Yellow or green peppers are acceptable.
  • 2 cloves Garlic, minced Use garlic powder if fresh isn’t available.
  • 1 tablespoon Fresh Ginger, grated Ground ginger can be used in a pinch.
  • 3 tablespoons Thai Red Curry Paste Alternate with yellow or green curry paste.
  • 4 cups Vegetable Broth Chicken broth or water can be substituted.
  • 1 14 oz can Coconut Milk Light coconut milk is a lower-calorie alternative.
  • 1 tablespoon Soy Sauce Use tamari for gluten-free option.
  • 1 teaspoon Brown Sugar Honey or maple syrup can be used as substitutes.
For the Dumplings and Greens
  • 12-15 Frozen Dumplings Choose vegetarian, chicken, or pork.
  • 1 cup Baby Spinach or Bok Choy Other greens like kale can work as substitutes.
For Garnishing
  • Fresh Cilantro Optional for those who dislike the flavor.
  • Green Onions Can be replaced with chives.
  • Lime Wedges Lemon can be used if preferred.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat until shimmering. Add 1 chopped onion and 1 sliced red bell pepper. Sauté for 3-4 minutes until soft and translucent.
  2. Stir in 2 minced garlic cloves, 1 tablespoon of grated fresh ginger, and 3 tablespoons of Thai red curry paste. Cook for 1-2 minutes until fragrant.
  3. Pour in 4 cups of vegetable broth and 1 can of coconut milk. Add 1 tablespoon of soy sauce and 1 teaspoon of brown sugar, stirring to combine. Bring to a gentle simmer for 5 minutes.
  4. Carefully add 12-15 frozen dumplings into the soup. Cook for 5-7 minutes, stirring gently until heated through.
  5. Add 1 cup of baby spinach or bok choy and stir. Allow the greens to wilt for about 1 minute.
  6. Ladle the soup into bowls. Garnish with fresh cilantro and sliced green onions. Serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 3-4 days. Freeze it for up to one month. Consider removing dumplings before freezing for better texture when reheating.

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