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Thai Red Curry Dumpling Soup

Thai Red Curry Dumpling Soup
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Thai Red Curry Dumpling Soup is a flavorful and comforting soup that combines the creamy richness of Thai red curry with hand-made dumplings and a fragrant broth. This dish offers a perfect balance of spicy, soothing, and fresh elements with vibrant herbs and vegetables, making it ideal for any season and a unique twist on a classic curry soup.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups chicken or vegetable broth
  • 12–16 dumplings (homemade or store-bought)
  • 2 stalks fresh lemongrass, bruised and chopped
  • 4–5 kaffir lime leaves, torn
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup bell peppers, sliced (optional)
  • 1 cup fresh spinach or other greens (optional)
  • 2 tablespoons fish sauce or soy sauce
  • Juice of 1 lime

For Garnish

  • Fresh Thai basil leaves
  • Fresh cilantro leaves, chopped
  • Thinly sliced red chili peppers (optional)
  • Lime wedges

Instructions

  1. Prepare the Aromatics: Heat oil in a pot and sauté the minced garlic, ginger, lemongrass, and kaffir lime leaves until fragrant to form the aromatic base of the soup.
  2. Cook the Curry Paste: Add the red curry paste to the aromatics, stirring constantly to release the flavors and gently toast the spices before adding liquids.
  3. Add Liquid Ingredients: Pour in the coconut milk and chicken or vegetable broth, stirring well to combine. Bring to a gentle simmer to allow the flavors to meld.
  4. Cook the Dumplings: Carefully add dumplings to the simmering soup and cook until they float to the surface, indicating they are fully cooked and tender.
  5. Add Vegetables and Seasonings: Stir in chosen vegetables such as bell peppers or spinach, add fish sauce or soy sauce for umami, and squeeze in lime juice to balance the flavors with brightness.
  6. Finish with Fresh Herbs: Turn off the heat and fold in fresh Thai basil and cilantro for vibrant flavor and garnish.

Notes

  • Use fresh or homemade curry paste for better flavor depth compared to bottled sauces.
  • Simmer soup gently to prevent coconut milk from separating and maintain smooth texture.
  • Add dumplings towards the end of cooking to avoid overcooking and preserve their texture.
  • Taste and adjust acidity with lime juice or saltiness with fish sauce as needed during cooking.
  • Soup tastes even better the next day after flavors have melded, making it ideal for meal prep.
  • Store leftovers in an airtight container and keep broth and dumplings separated if possible to preserve dumpling texture.
  • Reheat gently on the stovetop with occasional stirring; add water or broth if soup is too thick.

Nutrition

Keywords: Thai soup, red curry, dumpling soup, Thai curry, coconut milk soup, spicy soup, Asian fusion, gluten free soup

Find it online: https://tastebudtrek.com/thai-red-curry-dumpling-soup/