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Curry Dumpling Soup Recipe

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★★★★★

4.4 from 117 reviews

This Delicious Curry Dumpling Soup is a cozy, Asian-inspired dish perfect for chilly evenings. Featuring tender, store-bought dumplings in a rich, creamy coconut red curry broth, this soup combines quick preparation with vibrant flavors from garlic, ginger, lemongrass, and fresh herbs. It’s a satisfying weeknight meal that delivers authentic Thai-style tastes with minimal effort, customizable in spice level and toppings to suit your preferences.

Ingredients

Scale

For the Soup:

  • 3 cups chicken broth (preferably Swanson)
  • 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 (juice only)
  • 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)

For the Garnish:

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

Instructions

  1. Sauté the Onions: Heat olive oil over medium heat in a 4 to 5 quart soup pot or Dutch oven until shimmering. Add diced onions and sweat them, stirring frequently, for about 5 minutes or until softened.
  2. Incorporate Aromatics: Add the Thai red curry paste, minced ginger, chopped garlic, and optional lemongrass to the onions. Stir and cook for 1-2 minutes until fragrant and well blended, developing deep flavors.
  3. Add Liquids and Simmer: Increase heat to medium-high and pour in chicken broth and coconut milk. Bring the soup to a gentle boil, then reduce to maintain an active simmer. This step helps combine and deepen the curry flavors.
  4. Add Dumplings and Season: Stir in fish sauce and sugar, then gently add the frozen dumplings to the simmering soup. Cook according to dumpling package instructions, typically a few minutes until dumplings float, ensuring not to stir excessively to avoid breaking them apart.
  5. Add Fresh Ingredients: Turn off the heat and add chopped spinach, sliced green onions, and chopped cilantro to the pot. Allow the residual heat to wilt the greens naturally, preserving their bright color. Squeeze juice from half a lime into the soup and stir well. Adjust lime juice to taste for extra zing.
  6. Serve and Garnish: Ladle the hot soup into bowls and top with your preferred garnishes such as diagonally sliced green onions, minced cilantro, chile oil or chili crisp, fried onions, and chopped Thai basil. Enjoy immediately for the richest flavor and texture.

Notes

  • Use store-bought frozen dumplings such as gyoza, wontons, or potstickers; fresh dumplings can be used by adjusting the cooking time.
  • Adjust curry paste quantity to control spiciness—start with less if using potent brands from Asian markets.
  • Substitute fish sauce with soy sauce or coconut aminos if needed, adjusting quantity for saltiness.
  • Full-fat coconut milk yields the best creaminess, but light coconut milk works with less richness.
  • Do not stir dumplings frequently while cooking to prevent breaking.
  • Add leafy greens last to maintain vibrant color and prevent overcooking.
  • Leftover soup keeps up to 3 days refrigerated; for best texture, cook dumplings fresh before serving leftovers.
  • To reheat, warm gently over medium-low heat, stirring occasionally; add broth if soup thickens and stir coconut milk well if separated.

Keywords: curry dumpling soup, Thai soup, coconut curry soup, quick dinner, easy Asian soup, dumpling recipe, weeknight meal, red curry paste soup, cozy soup

Find it online: https://spiceupwithsophie.com/curry-dumpling-soup-recipe/