Are you craving a hot, spicy, & nice meal full of Thai-like tastes? Try This Thai Red Curry Dumpling Soup Recipe.
It mixes the thick, hot bite of red curry with soft, good dumplings in a sweet coconut milk soup.
It has the right mix of big spice, new veg, & fine dumplings that will make you want more.
Like Thai food or just need a warm dish? You must try this soup!
Why You’ll Love This Recipe
Bold Tastes: The thick coconut milk, hot red curry mix, & fresh green stuff mix to make yum Thai-style tastes you’ll love.
Quick to Make: You can make this dish in less than 40 mins. It’s good for busy nights when you need fast food.
Customizable: You can change the heat, swap stuff out, or toss in your top veg to set the dish just right for you.
Comforting Yet Light: The dumplings & soup fill you up & make you glad, but they won’t make you feel too full or slow.
Perfect for Any Season: It’s warm & snug for cold winter nights, but still fresh & cool for hot summer days.
Ingredients
For the Soup Base:
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2-3 tablespoons Thai red curry paste (adjust for spice preference)
1 (14-ounce) can coconut milk (full-fat for creaminess)
4 cups vegetable broth (low-sodium)
1 tablespoon fish sauce (optional, for umami flavor)
1 tablespoon soy sauce (low-sodium)
1 tablespoon brown sugar
1 red bell pepper, thinly sliced
1 cup sliced mushrooms (shiitake or cremini work well)
1 cup snap peas or green beans, trimmed
Juice of 1 lime
Fresh cilantro and Thai basil, for garnish
For the Dumplings (store-bought or homemade):
12-16 vegetable or chicken dumplings (frozen or fresh)
1 tablespoon sesame oil (for pan-searing, optional)
Instructions
Make Soup Base:
Heat oil in a big pot on a mid heat. Put in the cut onion & sauté for 3-4 mins till soft & clear.
Mix in garlic & ginger, cook for 1-2 mins till it smells good.
Put in Thai red curry paste & stir for 1 min to set free its smells.
Build the Broth:
Pour in the coconut milk & veg broth, mix them up. Put in fish sauce (if you use it), soy sauce, & brown sugar. Let it warm up slow.
Add Veggies:
Throw in the cut red bell pepper, mushrooms, & snap peas. Let it warm for 5-7 mins till the veggies are soft but still crisp.
Cook the Dumplings:
If use frozen dumplings, add them to the warm broth & cook for 5-7 mins, or as the box says, till soft & cooked well.
For more taste, fry dumplings in sesame oil till gold, then add to the soup (you can skip this).
End & Serve:
Mix in lime juice for a fresh, zingy end. Taste & add more soy sauce or lime juice if you need.
Put soup in bowls. Make sure each has some dumplings & a lot of veggies. Top with fresh cilantro & Thai basil.
Tips
Pick Good Curry Paste: Find true Thai red curry paste (like Maesri or Thai Kitchen) for top taste. Change the dose as per your spice love.
Don’t Cook the Veggies: Hold the veggies a kind of firm for feel & look.
Dumpling Options: Buy them from the shop or make some with vegetable or chicken fillng.
Control the Heat: If the soup’s too hot, pour in more coconut milk or a bit of broth to calm it.
Use Fresh Herbs: Things like cilantro & Thai basil lift the dish with their raw, sharp smells.
Variations and Substitutions
Protein Swap: Add small shrimp, tofu, or torn chicken to up the protein. Cook shrimp or tofu in the broth. It takes 3-5 minutes to cook.
Veggie Picks: Try carrots, zucchini, or small corn. It makes a new veg mix.
Low-Carb Version: Drop the dumplings. Add small cut zucchini noodles or thin shirataki noodles.
Spice Level: For a less hot soup, use less curry paste or go for yellow curry paste. For more heat, add cut Thai chilies.
Gluten-Free: Check that your dumplings & soy sauce are without gluten if you must.
Serving Suggestions
Eat with Rice: Try it with jasmine rice next to it to take in the tasty broth.
Add Crunch: Put on crisp fried shallots or cut nuts for more feel.
Complete the Meal: Eat with a cool Thai cuke dish or spring rolls for a full Thai-style meal.
Drink Pick: Drink it with cool Thai iced tea or a bright, light fizzy water.
Make-Ahead, Storing, and Freezing Instructions
Prep Ahead
Make the soup base (without dumplings) 2 days ahead. Put it in a tight-seal box in the cold box. Add dumplings when it heats up.
Storing
Put any soup left (with dumplings) in a tight-seal box in the cold box for 3 days max. Warm up slow on fire or in the hot box.
Freezing
Freeze the soup base (without dumplings) in a cold-safe box for up to 3 months.
Let it thaw in the cold box all night long prior to reheating. Put in fresh dumplings when you serve. Old, cold dumplings may get soft after they freeze.
FAQs
Q: Can I make this soup vegetarian?
A: Absolutely! Use vegetable dumplings and omit the fish sauce. Add a splash of extra soy sauce or miso paste for umami flavor.
Q: How spicy is this soup?
A: The spice level depends on the curry paste and amount used. Start with 2 tablespoons for medium heat and adjust to taste.
Q: Can I use homemade dumplings?
A: Yes! Homemade dumplings add a personal touch. Ensure they’re sealed tightly to prevent them from opening during cooking.
Q: What can I substitute for coconut milk?
A: For a lighter option, use half coconut milk and half broth, or try a creamy plant-based milk like cashew milk (though the flavor will differ).
Q: How do I store leftover curry paste?
A: Store in an airtight container in the fridge for up to 1 month or freeze for up to 6 months.
Conclusion
In conclusion, this Thai Red Curry Dumpling Soup Recipe offers a delightful blend of creamy, spicy, and fresh flavors that’s sure to become a favorite in your kitchen.
It’s quick, versatile, and packed with vibrant ingredients that make every bite a joy.
Whether you’re cooking for a cozy night in or impressing guests, this recipe delivers restaurant-quality taste with home-cooked ease.
Try it today, and let the bold Thai flavors warm your soul!
Read More:- Lemon Rosemary Chicken Soup
Thai Red Curry Dumpling Soup Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2-3 tablespoons Thai red curry paste
- 1 14-ounce can coconut milk
- 4 cups vegetable broth
- 1 tablespoon fish sauce optional
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper sliced
- 1 cup sliced mushrooms
- 1 cup snap peas
- Juice of 1 lime
- 12-16 vegetable or chicken dumplings
- 1 tablespoon sesame oil optional
- Fresh cilantro and Thai basil for garnish
Instructions
- Heat oil in a pot over medium heat. Sauté onion for 3-4 minutes.
- Add garlic, ginger, and curry paste; cook for 1-2 minutes.
- Stir in coconut milk, broth, fish sauce, soy sauce, and sugar. Simmer.
- Add bell pepper, mushrooms, and snap peas; cook for 5-7 minutes.
- Add dumplings; cook for 5-7 minutes until done.
- Stir in lime juice, adjust seasoning, and garnish with herbs.
