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Creamy Thai Red Curry Dumpling Soup

Thai red curry dumpling soup - featured image
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A bold and flavorful soup combining Thai red curry, creamy coconut milk, and tender dumplings for a cozy culinary adventure.

Ingredients

Scale
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon neutral oil (like vegetable or canola)
  • 3 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce (optional for authentic flavor)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 12–15 pre-made dumplings (frozen or refrigerated, your choice of filling)
  • 1 cup sliced mushrooms
  • 1 cup baby spinach
  • 1 medium carrot, julienned
  • Fresh cilantro, chopped
  • Red chili slices (optional, for extra heat)
  • Lime wedges for serving

Instructions

  1. Heat the oil in a large pot over medium heat. Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.
  2. Pour in the chicken broth, coconut milk, fish sauce, soy sauce, and sugar. Stir well to combine and bring to a gentle simmer.
  3. Add the mushrooms, carrots, and spinach. Let them cook in the simmering broth for 5-7 minutes until tender.
  4. Carefully place the dumplings into the soup. Cook according to package instructions (typically 5-8 minutes). Stir gently to avoid breaking them.
  5. Taste the soup and adjust seasoning as needed. Add more soy sauce or a squeeze of lime juice for extra brightness.
  6. Ladle the soup into bowls and garnish with fresh cilantro, chili slices, and lime wedges. Serve hot and enjoy!

Notes

For a lower-calorie option, use light coconut milk. Adjust spice level by adding more or less curry paste. Avoid boiling the soup to keep dumplings intact and coconut milk from separating.

Nutrition

Keywords: Thai red curry, dumpling soup, coconut milk soup, easy dinner, comfort food

Find it online: https://tessierecipes.com/creamy-thai-red-curry-dumpling-soup-recipe-you-must-try/