Thai Red Curry Dumpling Soup
A flavorful escape with velvety dumplings in a rich, aromatic red curry broth that bursts with flavor.
Ingredients
Dumplings
- 1 package Dumpling Wrappers (round or square)
- 1 cup Ground Chicken or Tofu for vegetarian/vegan options
- 2 Green Onions, chopped
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
Soup Base
- 2 tablespoons Red Curry Paste
- 1 can Coconut Milk (about 13.5 oz)
- 4 cups Vegetable or Chicken Broth
- 1 lime Lime Juice, freshly squeezed
Garnish
- Cilantro, for garnish
- Chili flakes, optional, for sprinkling
Instructions
Preparation
- In a mixing bowl, combine the ground chicken (or tofu), minced ginger, chopped green onions, and minced garlic. Mix well.
- Take a dumpling wrapper, place about a teaspoon of the filling in the center, and fold and seal the wrapper, ensuring no air is trapped. Repeat until all fillings are used.
Making the Soup Base
- In a large pot over medium heat, add the red curry paste and sauté for about a minute until fragrant.
- Pour in the coconut milk and broth, stirring to fully combine.
Cooking the Dumplings
- Gently add the prepared dumplings into the simmering broth.
- Cover and cook for about 5-7 minutes or until the dumplings float to the top, indicating they’re cooked through.
Finishing Touches
- Stir in lime juice and adjust seasoning with salt or more curry paste, if desired.
Serve
- Ladle the soup into bowls and garnish with fresh cilantro and chili flakes, if using. Enjoy your delicious creation!
Notes
For a quicker option, you can use store-bought dumplings. Feel free to experiment with vegetables like mushrooms and spinach for the filling. Don’t rush the sautéing of the red curry paste to ensure maximum flavor.