Description
Try this Thai Red Curry Dumpling Soup for a perfect fusion of creamy, spicy Thai curry and tender dumplings. Ideal for cozy dinners!
Ingredients
Ingredients List
For Thai Red Curry Dumpling Soup, you’ll need the following ingredients:
- Dumplings: 10-12, store-bought or homemade (pork, shrimp, or vegetable-filled)
- Coconut milk: 1 can (14 oz), full-fat for creaminess
- Thai red curry paste: 2-3 tablespoons, depending on desired spice level
- Vegetable or chicken broth: 4 cups, to create a flavorful base
- Vegetables: bell pepper (1, thinly sliced), mushrooms (1 cup, sliced), baby bok choy (1 cup, chopped)
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, minced
- Lemongrass: 1 stalk, smashed
- Fish sauce: 1 tablespoon, adds umami depth
- Lime juice: 2 tablespoons, freshly squeezed
- Brown sugar: 1 tablespoon (optional, to balance flavors)
- Fresh herbs: cilantro, Thai basil (for garnish, optional but recommended)
- Chilies: Optional, for added heat
Instructions
Step-by-Step Instructions
- Sauté Aromatics
- In a large pot or wok, heat a bit of oil over medium heat. Add the minced garlic, ginger, and smashed lemongrass stalk. Sauté until the aromatics are fragrant, about 2-3 minutes.
- Add Curry Paste
- Add the Thai red curry paste, stirring constantly for 1-2 minutes. This deepens the flavor of the curry and allows the spices to release their aroma.
- Incorporate Coconut Milk
- Gradually add the coconut milk, stirring as you pour it in to combine it smoothly with the curry paste. This will create a creamy, aromatic base.
- Add Broth
- Pour in the vegetable or chicken broth, stirring to combine. Increase the heat slightly and bring the soup to a gentle boil.
- Add Vegetables
- Add the sliced bell peppers, mushrooms, and bok choy to the soup. Reduce the heat to a simmer and cook until the vegetables are tender but still slightly crisp, about 5 minutes.
- Season the Soup
- Add fish sauce, lime juice, and brown sugar, stirring to combine. Taste and adjust the seasoning, adding more fish sauce for saltiness, more lime juice for acidity, or more brown sugar for sweetness as desired.
- Add Dumplings
- Carefully add the dumplings to the soup, making sure not to overcrowd the pot. Simmer gently until the dumplings are cooked through and tender, about 5-8 minutes for store-bought dumplings or longer for homemade.
- Garnish and Serve
- Ladle the soup into bowls, ensuring each bowl has a balance of broth, vegetables, and dumplings. Garnish with fresh cilantro, Thai basil, and sliced chilies if desired. Serve hot and enjoy the complex flavors of this vibrant, comforting soup.
Notes
Tips for Enhancing Flavor and Texture
- Use Fresh Herbs Liberally
- Fresh herbs like Thai basil, cilantro, and green onions bring a refreshing, aromatic quality to the soup. Adding them just before serving preserves their brightness and enhances the soup’s Thai-inspired flavors.
- Control the Heat Level
- Thai red curry paste can vary in spiciness based on the brand, so adjust according to your preference. If you prefer mild heat, start with a smaller amount and gradually increase it to suit your taste. For extra heat, add sliced Thai chilies or a sprinkle of chili flakes.
- Experiment with Dumpling Fillings
- While pork and shrimp are traditional fillings, you can try fillings like chicken, tofu, or a vegetable medley for different textures and flavors. For a more delicate taste, vegetable dumplings are a great option.
- Add a Crunchy Topping
- Garnish with fried shallots, crispy garlic, or toasted sesame seeds to add a crunchy texture that complements the creamy broth. This topping can add an exciting contrast to each bite.
- Make a Lighter Version
- Substitute full-fat coconut milk with light coconut milk for a lighter soup. You can also use fewer dumplings or increase the vegetable content for a lower-calorie option.