Delicious Curry Dumpling Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon extra virgin olive oil or avocado oil
02 -
1/2 onion, diced
03 -
4 tablespoons Thai red curry paste
04 -
3 cloves garlic, finely chopped
05 -
1 tablespoon chopped ginger
06 -
1 tablespoon chopped lemongrass or paste (optional)
07 -
3 cups chicken broth
08 -
14 ounces canned coconut milk
09 -
2 teaspoons fish sauce
10 -
2 teaspoons sugar
11 -
1 pound frozen dumplings (such as potstickers or wontons)
12 -
1 cup spinach, chopped
13 -
2 green onions, sliced
14 -
1 tablespoon cilantro leaves, chopped
15 -
1 lime
→ Optional Toppings
16 -
Diagonally sliced green onions
17 -
Minced cilantro leaves
18 -
Chopped Thai basil
19 -
Fried onions
20 -
Chile oil or chili crisp
# Instructions:
01 -
Heat oil over medium heat in a 4-5 quart soup pot or Dutch oven until shimmering. Add onions and stir frequently for 5 minutes, or until softened.
02 -
Add Thai red curry paste, ginger, optional lemongrass, and garlic to the pot. Stir and cook for 1-2 minutes until fragrant.
03 -
Increase heat to medium-high. Pour chicken broth and coconut milk into the pot. Bring to a low boil, then reduce heat to maintain an active simmer.
04 -
Stir in fish sauce and sugar. Add dumplings to the simmering soup and cook per package directions. Ensure any meat inside dumplings is fully cooked.
05 -
Turn off heat. Add spinach, green onions, and cilantro, allowing spinach to wilt naturally. Squeeze juice from half a lime and mix well. Adjust with additional lime juice if necessary.
06 -
Ladle soup into bowls. Garnish with toppings such as fresh herbs, chili slices, or crispy shallots. Serve hot.