Description
This Thai Red Curry Dumpling Soup is a rich and comforting dish packed with bold red curry flavors, creamy coconut milk, and vibrant vegetables. Topped with delicious dumplings, this easy one-pot meal is perfect for a cozy weeknight dinner!
Ingredients
Scale
Produce:
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas
- Fresh cilantro and lime wedges, for garnish
Canned Goods:
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 3 tablespoons red curry paste
Condiments & Oils:
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
Other:
- 1 cup dumplings (cooked, store-bought or homemade)
Instructions
Step 1: Sauté Aromatics
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Add onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant.
Step 2: Build the Soup Base
- Stir in the red curry paste and cook for 1 minute to release its flavors.
- Pour in the broth and coconut milk, stirring to combine.
- Add soy sauce and bring to a gentle simmer.
Step 3: Cook the Vegetables
- Add red bell pepper and snap peas. Let cook for 5 minutes, until just tender.
Step 4: Add the Dumplings
- Gently place cooked dumplings into the soup, letting them warm through for 2 minutes.
Step 5: Garnish & Serve
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
- Serve hot and enjoy!
Notes
- For extra spice: Add sriracha or chili flakes.
- Dumpling options: Use vegetable, chicken, or shrimp dumplings to match your preference.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
