why make this recipe
Easy Thai Coconut Curry Dumpling Soup is a delicious dish that brings warmth and comfort. It combines the rich flavor of coconut with the spiciness of red curry and the heartiness of dumplings. This soup is perfect for busy weeknights and can be made in just a short time. Plus, you can customize it with your favorite vegetables, making it a wholesome meal for everyone.
how to make Easy Thai Coconut Curry Dumpling Soup
Ingredients:
- 20 frozen gyozas or potstickers
- 1 tablespoon vegetable oil
- 4 garlic cloves, grated
- 1 teaspoon grated ginger
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 can (14 oz / 400 ml) full-fat coconut milk, unsweetened
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce (or extra soy sauce for vegetarian)
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- Chopped chives or cilantro, for serving
- Optional vegetables: baby spinach, bok choy, shredded carrots, mushrooms, sugar snap peas
Directions:
Sauté the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the grated garlic and ginger, stirring continuously for about 30 seconds until fragrant.
Incorporate the curry paste: Stir in the Thai red curry paste and cook for another minute to allow the flavors to bloom. This enhances the depth of the soup.
Add the liquids: Pour in the chicken broth and coconut milk, stirring well to dissolve the curry paste. Let it come to a gentle simmer.
Season the broth: Mix in the soy sauce, fish sauce, sesame oil, brown sugar, and lime juice. Let the soup simmer for 5 minutes, allowing the flavors to meld together.
Cook the dumplings: In a separate pot, bring salted water to a boil. Add the frozen dumplings and cook according to the package instructions, typically 2-3 minutes until they float. Drain and set aside.
Assemble the soup: Divide the cooked dumplings among serving bowls. Ladle the hot coconut curry broth over them, ensuring an even distribution of flavors.
Garnish and serve: Sprinkle chopped chives or cilantro on top and add your favorite vegetables for extra freshness. Serve immediately and enjoy this cozy, flavorful dish.
how to serve Easy Thai Coconut Curry Dumpling Soup
Serve the soup hot, right after assembling it with the cooked dumplings and fresh toppings. You can provide extra lime wedges on the side for added tanginess. This soup pairs well with rice or crusty bread to soak up the delicious broth.
how to store Easy Thai Coconut Curry Dumpling Soup
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a little extra broth or water, as the dumplings may absorb some of the soup liquid.
tips to make Easy Thai Coconut Curry Dumpling Soup
- Use fresh vegetables to add crunch and nutrition to your soup.
- Adjust the spice level by adding more or less curry paste, depending on your taste.
- For extra creaminess, you can add more coconut milk.
- Prepare the broth in advance and just cook the dumplings when you’re ready to serve for a quicker meal.
variation
You can easily switch the type of dumplings based on your preference. Try using vegetable dumplings for a vegetarian option or shrimp dumplings for a seafood twist. Additionally, you can use different curry pastes, like green curry, to explore new flavors.
FAQs
Can I make this soup vegan?
Yes, simply use vegetable broth and skip the fish sauce. Extra soy sauce works well as a substitute.Can I freeze the soup?
It’s best to freeze the broth without the dumplings. You can cook the dumplings fresh when you’re ready to eat.What vegetables work best in this soup?
You can use a variety of vegetables like baby spinach, bok choy, or shredded carrots. Whatever you enjoy or have on hand will work!
Easy Thai Coconut Curry Dumpling Soup
Ingredients
Dumplings and Broth
- 20 pieces frozen gyozas or potstickers
- 1 tablespoon vegetable oil
- 4 cloves garlic, grated
- 1 teaspoon grated ginger
- 4 cups chicken broth or vegetable broth Use vegetable broth for a vegetarian option.
- 1 can (14 oz / 400 ml) full-fat coconut milk, unsweetened
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce or extra soy sauce Use extra soy sauce for a vegetarian option.
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
Toppings
- Chopped chives or cilantro For serving.
- Optional vegetables: baby spinach, bok choy, shredded carrots, mushrooms, sugar snap peas Add for extra freshness.
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium heat. Add the grated garlic and ginger, stirring continuously for about 30 seconds until fragrant.
Cooking the Broth
- Stir in the Thai red curry paste and cook for another minute to allow the flavors to bloom.
- Pour in the chicken broth and coconut milk, stirring well to dissolve the curry paste. Let it come to a gentle simmer.
- Mix in the soy sauce, fish sauce, sesame oil, brown sugar, and lime juice. Let the soup simmer for 5 minutes.
Cooking the Dumplings
- In a separate pot, bring salted water to a boil. Add the frozen dumplings and cook according to the package instructions, typically 2-3 minutes until they float. Drain and set aside.
Assembling the Soup
- Divide the cooked dumplings among serving bowls. Ladle the hot coconut curry broth over them.
- Sprinkle chopped chives or cilantro on top and add your favorite vegetables.