It is 6pm on a cold winter evening. You are tired. Dinner needs to happen fast.
This Thai Curry Dumpling Soup is your new weeknight hero. It brings restaurant flavors to your kitchen in just 30 minutes. You will love how the golden broth warms you up instantly.
Why You Will Love This Recipe
This recipe is a lifesaver for busy families. It uses frozen dumplings to save you so much time. The creamy coconut milk makes every spoonful feel like a luxurious treat.
It is perfect for those chilly nights when you need comfort. You only need one pot, so cleanup is very easy. Even your picky eaters will love the mild, savory curry flavor.
Simple Method
Making this soup is incredibly straightforward and stress-free. You simply sauté the aromatics and then let everything simmer together. Using frozen potstickers is the ultimate shortcut for a filling meal.
You do not need any special skills to master this dish. The steps are quick and keep you moving toward the finish line. You will feel like a pro when the kitchen smells amazing.
Ingredients You Will Need
Most of these items are likely already in your pantry or freezer.
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 16 to 20 frozen dumplings or potstickers
- 1 medium red bell pepper, thinly sliced
- 1 cup fresh baby spinach
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro leaves, chopped
- 1 lime, cut into wedges for garnish
Step-by-Step Directions
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add red curry paste, ginger, and garlic; sauté for 2 minutes until fragrant.
- Whisk in the coconut milk and chicken broth until the curry paste is fully incorporated. Add fish sauce and brown sugar, then bring the liquid to a gentle simmer.
- Carefully add the frozen dumplings and sliced red bell pepper. Maintain a simmer for 8 to 10 minutes, or until the dumplings are heated through and floating.
- Stir in the baby spinach and lime juice. Cook for 60 seconds until the spinach is just wilted.
- Ladle into bowls and garnish with chopped cilantro and lime wedges. Serve immediately.
Best Ways to Enjoy It
Serve this soup warm in deep, cozy bowls. The fresh lime juice is essential for brightening the creamy broth. I love to serve it with extra cilantro on top.
Pair it with a light cucumber salad for a fresh crunch. Set the table and enjoy a quiet moment with your family. This meal is designed to make your evening feel special.
Storage and Reheating
You can store leftovers in the fridge for up to three days. Keep in mind that the dumplings will absorb some broth over time. The soup will become thicker and more flavorful the next day.
To reheat, simply warm it on the stove over low heat. Avoid boiling it again so the dumplings do not fall apart. You might need to add a splash of broth when reheating.
Tips for Best Results
- Do not let the soup reach a rolling boil after adding dumplings.
- Use full-fat coconut milk for the most velvety texture possible.
- Swap chicken broth for vegetable broth if you prefer.
- Add a handful of frozen peas for extra color and nutrition.
- Double the recipe if you are feeding a larger crowd.
- Grate your ginger fresh for the best aromatic punch.
- Taste the broth before serving to adjust the salt or lime.
Ways to Switch It Up
- Use shrimp dumplings for a lighter, seafood-focused version.
- Swap the spinach for kale if you want a heartier green.
- Add a drizzle of sriracha if you love a spicy kick.
- Try using yellow curry paste for a milder, sweeter flavor profile.
Common Questions
Can I use fresh dumplings instead of frozen?
Yes, you certainly can use fresh dumplings. Just reduce the simmering time to about 3 to 5 minutes. Watch them closely so they do not overcook.
Is this soup very spicy?
The spice level is quite mild and very family-friendly. The coconut milk and brown sugar balance the heat perfectly. You can always add more curry paste for extra heat.
I hope this cozy soup brings a little warmth to your table tonight. It is so rewarding to make something this fresh and fast. Happy cooking!
— Lidia
Thai Curry Dumpling Soup
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic , minced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low -sodium chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 16 to 20 frozen dumplings or potstickers
- 1 medium red bell pepper, thinly sliced
- 1 cup fresh baby spinach
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro leaves, chopped
- 1 lime , cut into wedges for garnish
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add red curry paste, ginger, and garlic; sauté for 2 minutes until fragrant.
- Whisk in the coconut milk and chicken broth until the curry paste is fully incorporated. Add fish sauce and brown sugar, then bring the liquid to a gentle simmer.
- Carefully add the frozen dumplings and sliced red bell pepper. Maintain a simmer for 8 to 10 minutes, or until the dumplings are heated through and floating.
- Stir in the baby spinach and lime juice. Cook for 60 seconds until the spinach is just wilted.
- Ladle into bowls and garnish with chopped cilantro and lime wedges. Serve immediately.
