Spicy Thai Red Curry Dumpling Soup with Coconut and Vegetables

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This Easy Thai Red Curry Dumpling Soup is an explosion of flavors. The rich, creamy coconut broth combines with the heat of red curry paste, the sweetness of vegetables, and the satisfying texture of dumplings, making this a truly comforting bowl.

  1. Ingredients:
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1-2 tablespoons Thai red curry paste (adjust to taste)
  • 4 cups chicken broth or vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 cups mixed vegetables (carrots, bell peppers, zucchini, etc.), chopped
  • 1 package frozen dumplings (chicken or vegetable)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 teaspoon brown sugar
  • 1 lime, juiced
  • Fresh cilantro, chopped (for garnish)
  • Red chili flakes (optional, for extra heat)

Directions:

  1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
  2. Stir in the Thai red curry paste and cook for another 1-2 minutes to deepen the flavors.
  3. Pour in the chicken broth and coconut milk, stirring to combine. Bring to a simmer over medium heat.
  4. Add the mixed vegetables to the pot and cook for 5-7 minutes, until the vegetables are tender but still vibrant.
  5. Gently add the frozen dumplings to the simmering broth and cook for 5-6 minutes, or until they float to the top and are fully cooked through.
  6. Stir in the soy sauce, fish sauce (if using), brown sugar, and lime juice. Taste and adjust seasoning as needed.
  7. Ladle the soup into bowls, garnish with fresh cilantro, and a sprinkle of red chili flakes for extra heat, if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 280 kcal | Servings: 4 servings

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