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A steaming bowl of Thai Curry Dumpling Soup with red peppers, spinach, and lime wedges on a wooden table.

Thai Curry Dumpling Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 435 kcal

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.