Description
A comforting Thai-inspired soup featuring tender dumplings in a rich coconut curry broth, balanced with aromatic herbs and a hint of citrus.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil or avocado oil
- 1/2 onion, diced
- 4 tablespoons thai red curry paste
- 3 cloves garlic, finely chopped
- 1 tablespoon chopped ginger (paste or approximately a 1-inch piece)
- 1 tablespoon chopped lemongrass or paste (optional)
- 3 cups chicken broth
- 14 ounces coconut milk from a can
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 pound frozen dumplings (such as potstickers or wontons)
- 1 cup spinach, chopped
- 2 green onions, sliced
- 1 tablespoon cilantro leaves, chopped
- 1 lime
- Garnishes
- Diagonally sliced green onions
- Minced cilantro leaves
- Chopped thai basil
- Fried onions
- Chile oil or chili crisp
Instructions
- Sauté the Onions – Begin by heating oil over medium heat in a 4 to 5 quart soup pot or Dutch oven until the surface shimmers. Add the onions to the pot and allow them to sweat, stirring frequently, for about 5 minutes, or until they soften.
- Incorporate Aromatics – Add the Thai red curry paste, ginger, and optional lemongrass, along with the garlic into the pot. Stir these ingredients into the onions and cook for a minute or two until the mixture becomes fragrant and well combined.
- Add Liquids and Simmer – Increase the heat to medium-high and pour in the chicken broth and coconut milk. Bring the soup to a low boil, then reduce the heat to maintain an active simmer. This process helps blend the flavors.
- Add Dumplings and Season – Stir in the fish sauce and sugar, then add the dumplings to the simmering soup. Allow the soup to return to a bubbling state and cook the dumplings according to their packaging instructions, using the steaming time if no boiling directions are specified. Most dumplings just need a few minutes, as any meat they contain is usually pre-cooked (always double-check to be safe).
- Add Fresh Ingredients – Turn off the heat and add spinach, green onions, and cilantro into the pot. Let the soup stand for a moment until the spinach wilts naturally. Squeeze the juice from half of a lime into the soup and stir well. Taste the soup and, if needed, add more lime juice for extra zest.
- Serve and Garnish – Ladle the soup into bowls and top with your favorite toppings such as fresh herbs, chili slices, or crispy shallots. Serve hot and enjoy the rich, flavorful comfort of this Thai-inspired soup.
Notes
- For a vegetarian version, use vegetable broth and ensure the dumplings contain no meat. For added protein, you can include tofu cubes or edamame. To make this soup spicier, add more curry paste or a dash of sriracha. The soup base can be made ahead of time and refrigerated for up to 3 days – just add the dumplings and fresh ingredients when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg