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Red Curry Dumpling Soup

Red Curry Dumpling Soup Recipe

Red Curry Dumpling Soup is a comforting and flavorful dishthat combines a rich, creamy coconut milk broth with red curry paste andhomemade dumplings. The soup’s base is enhanced with vegetables like carrots,bell peppers, and zucchini, creating a balanced and nutritious meal. Thedumplings, soft and pillowy, absorb the flavorful broth, making each spoonful asatisfying bite. This dish blends the heat of curry with the richness ofcoconut milk, offering a unique, delicious experience that’s perfect for cozynights or a flavorful lunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 4 cups chicken or vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce optional
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 carrots thinly sliced
  • 1 bell pepper sliced
  • 1 zucchini sliced
  • 1 cup spinach or bok choy
  • Fresh cilantro chopped (for garnish)
For theDumplings:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup warm water
  • 1 tablespoon olive oil

Equipment

  • Large Pot
  • Steaming basket or colander
  • Wooden Spoon or Spatula
  • Measuring spoons and cups
  • Sharp knife
  • Cutting board

Method
 

Prepare the Dumplings
  1. In a medium bowl, combine the flour and salt.
  2. Slowly add the warm water and olive oil, stirring until the dough comes together. Knead for a few minutes until smooth.
  3. Divide the dough into small pieces (about 1-inch diameter). Roll each piece into a ball, shaping them into dumplings.
Make the Soup Base
  1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until fragrant.
  2. Stir in the red curry paste and cook for another minute, allowing the paste to release its aroma.
  3. Add the broth and coconut milk to the pot, stirring to combine. Bring the mixture to a simmer.
  4. Season with fish sauce, soy sauce, and brown sugar, stirring to dissolve the sugar.
Add the Vegetables
  1. Add the carrots, bell pepper, and zucchini to the pot. Simmer for about 5-7 minutes, until the vegetables are tender but still slightly crisp.
  2. Drop the dumplings into the soup and cook for 10-12 minutes, or until they float to the top and are fully cooked through.
Final Touches
  1. Add the spinach or bok choy to the soup, allowing it to wilt and soften.
  2. Taste and adjust seasoning if necessary, adding more soy sauce or sugar for balance.
  3. Ladle the soup into bowls and garnish with fresh cilantro.

Notes

Dumplings can be made ahead of time and stored in the refrigerator for up to 2 days. If you prefer a spicier kick, feel free to adjust the amount of red curry paste to your taste. For extra creaminess, add more coconut milk to the soup base. You can also make the soup ahead of time and store it in an airtight container for up to 3 days.