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Thai Red Curry Dumpling Soup is a vibrant, aromatic dish inspired by Thai cuisine. This flavorful soup features spicy red curry paste, ginger, lemongrass, and garlic in a rich broth, paired with tender potstickers. It's a comforting, easy-to-make recipe perfect for busy weeknights or a cozy dinner.
A Bowl of Thai Comfort
I discovered this recipe when looking for ways to use up some leftover potstickers and it's become one of our favorite weeknight meals. The way the creamy coconut milk melds with the red curry paste creating this incredibly aromatic broth while the dumplings soak up all those amazing flavors is pure magic. It's like having takeout at home but even better.
What You'll Need
- Thai Red Curry Paste: 2–3 tablespoons for bold, zesty flavor. Brands like Maesri or Thai Kitchen work well.
- Dumplings/Potstickers: Frozen dumplings or mini wontons, pan-fried or added directly to the soup.
- Aromatics: Onion, garlic, ginger, and lemongrass for a fragrant base.
- Chicken Broth: 4 cups, or substitute with vegetable broth for a vegan option.
- Coconut Milk: 1 cup for a creamy, rich texture.
- Fish Sauce: 1 tablespoon, balanced with 1 teaspoon sugar for umami depth.
- Greens: 1 handful baby spinach or other hardy greens like kale or bok choy, chopped for easy eating.
- Lime: Fresh lime juice to brighten the flavors.
- Optional Toppings: Sesame seeds, chili oil, cilantro, green onions, or Thai basil for garnish.
Let's Make It Together
- Sauté the Aromatics
- Heat oil in a soup pot and sauté onions until softened, about 5 minutes. Stir in curry paste, garlic, ginger, and lemongrass, cooking until fragrant.
- Add Broth and Coconut Milk
- Pour in chicken broth and coconut milk, stirring to combine. Bring to a gentle boil. Add fish sauce and sugar for balance.
- Add Dumplings
- Drop frozen dumplings into the soup and cook according to package instructions, typically 2–4 minutes. Allow them to plump up in the simmering broth.
- Finish the Soup
- Stir in spinach, green onions, cilantro, and lime juice. Let the spinach wilt before serving. Adjust seasonings as needed.
Making It Perfect
Through many batches of this soup I've learned some important tricks. Don't rush cooking the aromatics they create such an incredible flavor base. I always taste and adjust the balance of fish sauce and lime juice at the end sometimes it needs just a touch more of one or the other. And if you can find fresh lemongrass it makes such a difference in the final flavor.
Keeping It Fresh
While this soup is best enjoyed fresh the broth actually gets even better after a day or two in the fridge. When reheating I add the dumplings last so they don't get too soft. I love setting up a little garnish station with fresh herbs chili oil and lime wedges letting everyone customize their bowl. It makes every serving feel special and new.
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Frequently Asked Questions
- → What type of dumplings work best in this soup?
- Any frozen Asian dumplings work well, including potstickers, wontons, or gyoza. Both meat and vegetable varieties are suitable, just check the package for proper cooking time.
- → Can I make this soup vegetarian?
- Yes, use vegetable broth instead of chicken broth and vegetable dumplings. Replace fish sauce with soy sauce or coconut aminos for umami flavor.
- → What can I substitute for lemongrass?
- If lemongrass isn't available, you can use lemon zest mixed with a touch of ginger, or simply omit it. The soup will still be flavorful with the other ingredients.
- → Can I make this soup ahead of time?
- The broth can be made ahead and stored in the refrigerator. When ready to serve, reheat and add the dumplings and fresh herbs just before serving.
- → How spicy is this soup?
- The spice level depends on your choice of red curry paste. Start with less paste and add more to taste. You can also adjust heat with chile oil or chili crisp toppings.