Description
A cozy, one-pot creamy coconut curry soup with dumplings that comes together quickly for a comforting dinner.
Ingredients
Dumplings
- 1 package frozen potstickers, gyoza, or mini dumplings
Broth and Base
- 1 can coconut milk (Full fat for a creamier broth)
- 1 tablespoon Thai red curry paste (Start small and adjust to taste)
- 4 cups chicken broth or vegetable broth
- 1 tablespoon fish sauce or soy sauce (For savory depth)
Aromatics
- 2 cloves garlic (Minced)
- 1 inch ginger (Fresh, minced or jarred)
Vegetables
- 1 cup mushrooms (Sliced)
- 1 medium bell pepper (Sliced)
- 2 cups spinach or bok choy (Added at the end)
Finishing Touches
- 1 lime Juice (To finish)
- optional green onions, cilantro, chili crisp, sesame seeds (For topping)
Instructions
Preparation
- In a large pot, warm a little oil over medium heat.
- Add garlic and ginger and sauté for about 30 seconds.
- Add Thai red curry paste and stir for another 30 seconds.
Build the Broth
- Pour in the chicken or vegetable broth and coconut milk. Stir well to dissolve the curry paste.
- Add fish sauce or soy sauce.
Add Vegetables
- If using mushrooms, bell peppers, or carrots, add them now and simmer for 5 to 8 minutes until softened.
Cook the Dumplings
- Slide in the frozen dumplings and gently stir once to prevent sticking. Simmer based on package directions, usually for 5 to 8 minutes.
Add Quick Greens
- Add spinach or bok choy in the last minute or two to keep them bright.
Finish with Lime
- Turn off the heat and squeeze in fresh lime juice. Taste and adjust seasoning with more lime, fish sauce, or curry paste if necessary.
Notes
This soup is best fresh, but store in an airtight container for up to 3 days in the fridge. Reheat gently and finish with lime juice for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Cuisine: Thai