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Thai Curry Dumpling Soup

Thai curry dumpling soup in white bowl with coconut milk broth and fresh herbs
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A comforting fusion of spicy coconut curry broth and tender dumplings. Quick and flavorful one-pot meal perfect for chilly nights.

Ingredients

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  • 1 tablespoon neutral oil (canola or avocado)
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 teaspoon sugar
  • 2 teaspoons lime juice
  • 8–10 frozen dumplings or pot stickers
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1 cup baby spinach or bok choy
  • Sliced red chili, fresh cilantro, Thai basil, green onions (optional toppings)

Instructions

  1. Heat oil in large soup pot over medium heat. Add curry paste, garlic, and ginger. Stir for 1-2 minutes until fragrant.
  2. Pour in broth and coconut milk. Stir to combine and bring to simmer.
  3. Add fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust seasoning.
  4. Gently add frozen dumplings. Cook 6-8 minutes or according to package instructions.
  5. Stir in mushrooms and greens. Cook 2 more minutes until tender.
  6. Ladle into bowls. Top with fresh herbs, sliced chili, or green onions.

Notes

  • Use full-fat coconut milk for richest texture. Sauté curry paste first to release essential flavors.
  • Don’t skip lime juice as it brightens broth. Store broth and dumplings separately for best leftovers.

Nutrition

Find it online: https://www.benefitiany.com/thai-curry-dumpling-soup/