Description
This Curry Dumpling Soup features a rich Thai curry coconut broth with tender dumplings and vegetables. It’s quick, comforting, and packed with bold, aromatic flavor.
Ingredients
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 3 garlic cloves, minced
- 1 tablespoon Thai red curry paste
- 3 cups chicken or vegetable broth
- 1 can (13.5 ounces) full-fat coconut milk
- 1 pound (about 16 ounces) frozen dumplings (any variety)
- 1 cup frozen spinach or chopped bok choy
- 1 tablespoon lime juice (from about 1 lime)
- 2 scallions, thinly sliced
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.
- Stir in the red curry paste and cook for 1 minute to release its aroma.
- Pour in the broth and coconut milk, stirring to combine.
- Bring the soup to a gentle boil, then reduce heat to a simmer.
- Add the frozen dumplings and cook according to package directions (usually 5–8 minutes) until fully cooked and tender.
- Stir in the spinach or bok choy, lime juice, scallions, and cilantro. Simmer for another 1–2 minutes until the greens are wilted.
- Ladle the soup into bowls and serve hot.
Notes
- Use green curry paste for a different flavor profile.
- Add extra veggies like mushrooms, carrots, or baby bok choy.
- Top with chili oil or red pepper flakes for more heat.
- Store dumplings separately if you want to keep them firmer during reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
