15-Minute Thai Coconut Curry Dumpling Soup (Print version)
A creamy Thai coconut curry dumpling soup made with frozen potstickers, red curry paste, coconut milk, and lime in about 15 minutes.
# Ingredients:
For the soup
01 -
1 tablespoon neutral oil, such as avocado or vegetable oil
02 -
3 garlic cloves, grated or finely minced
03 -
1 tablespoon fresh ginger, grated
04 -
2-3 tablespoons Thai red curry paste
05 -
4 cups (960 ml) low-sodium chicken broth or vegetable broth
06 -
1 can (13.5 oz or 400 ml) full-fat unsweetened coconut milk
07 -
1 tablespoon low-sodium soy sauce
08 -
2 teaspoons fish sauce
09 -
1 teaspoon brown sugar
10 -
20 frozen potstickers or gyoza, about 1 lb (450 g)
11 -
2 cups (60 g) baby spinach
For serving
12 -
2 tablespoons fresh lime juice, plus wedges for serving
13 -
2 tablespoons chopped chives or cilantro
14 -
Chili oil or toasted sesame seeds, optional
# Instructions:
01 -
Heat the oil in a large soup pot over medium heat. Add the garlic, ginger, and red curry paste, then stir for 45-60 seconds until very fragrant.
02 -
Whisk in the broth, coconut milk, soy sauce, fish sauce, and brown sugar. Bring to a steady simmer, stirring until the curry paste is fully dissolved.
03 -
Add the frozen dumplings directly to the simmering broth. Cook gently for 4-6 minutes, or according to the package directions, until the wrappers are tender and the filling is cooked through.
04 -
Stir in the baby spinach during the last minute of cooking. It should turn bright green and soften into the broth.
05 -
Turn off the heat and stir in the lime juice. Taste and adjust with a little more soy sauce, lime, or curry paste if needed.
06 -
Divide the dumplings and broth among 4 bowls. Top with chives or cilantro, plus chili oil or sesame seeds if you like.
# Good to know:
01 -
Use frozen dumplings straight from the freezer for best texture.
02 -
The broth can be made ahead, but cook dumplings fresh before serving.
03 -
Start with 2 tablespoons curry paste if your brand is very spicy.