Thai Curry Dumpling Soup – Comforting Pot Sticker Recipe
Introduction
This Thai Curry Dumpling Soup is a comforting and flavorful dish that combines the warmth of red curry with tender dumplings. It’s a perfect weeknight meal that’s both easy to prepare and deeply satisfying.
Ingredients
- 1 tbsp neutral oil (canola or avocado)
- 1 tbsp Thai red curry paste
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 2 tsp lime juice
- 8–10 frozen dumplings or pot stickers
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach or bok choy
Optional Toppings:
- Sliced red chili
- Fresh cilantro
- Thai basil
- Green onions
Instructions
- Step 1: Heat oil in a soup pot over medium heat. Add the Thai red curry paste, minced garlic, and grated ginger. Stir for 1–2 minutes until the mixture is fragrant.
- Step 2: Pour in the chicken or vegetable broth and the full-fat coconut milk. Stir to combine and bring the soup to a gentle simmer.
- Step 3: Add fish sauce or soy sauce, sugar, and lime juice to the broth. Taste the soup and adjust the seasoning as needed.
- Step 4: Gently add the frozen dumplings to the pot. Cook for 6–8 minutes, or according to the package instructions, until the dumplings are heated through.
- Step 5: Stir in the sliced mushrooms and baby spinach or bok choy. Cook for another 2 minutes until the vegetables are tender.
- Step 6: Ladle the soup into bowls and top with optional fresh herbs, sliced red chili, and green onions for extra flavor and color.
Tips & Variations
- Use full-fat coconut milk for a silky, rich broth that enhances the curry flavors.
- For a vegetarian version, substitute fish sauce with soy sauce and use vegetable broth.
- Add other vegetables like bell peppers or snap peas for extra crunch.
- Adjust the amount of curry paste to control the spice level according to your preference.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the coconut milk from separating. It’s best to add fresh greens and herbs just before serving when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings can be added; just reduce the cooking time accordingly to avoid overcooking.
What can I use if I don’t have Thai red curry paste?
If you don’t have red curry paste, you can use yellow or green curry paste as alternatives, though the flavor profile will change slightly.
PrintThai Curry Dumpling Soup – Comforting Pot Sticker Recipe
This Thai Curry Dumpling Soup is a comforting and flavorful pot sticker recipe infused with fragrant Thai red curry, creamy coconut milk, and a blend of fresh herbs. Perfect for a cozy meal, this soup combines tender dumplings with mushrooms and greens in a rich, aromatic broth that is easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Ingredients
Soup Base
- 1 tbsp neutral oil (canola or avocado)
- 1 tbsp Thai red curry paste
- 1 tsp freshly grated ginger
- 1 clove garlic, minced
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 2 tsp lime juice
Dumplings and Vegetables
- 8–10 frozen dumplings or pot stickers
- 1 cup sliced mushrooms (shiitake or cremini)
- 1 cup baby spinach or bok choy
Optional Toppings
- Sliced red chili
- Fresh cilantro
- Thai basil
- Green onions
Instructions
- Sauté Aromatics: Heat the neutral oil in a soup pot over medium heat. Add the Thai red curry paste, minced garlic, and freshly grated ginger. Stir continuously for 1–2 minutes until the mixture becomes fragrant, which helps to release the flavors of the curry paste and spices.
- Add Broth & Coconut Milk: Pour in the chicken or vegetable broth along with the full-fat coconut milk. Stir everything together to combine evenly. Bring the mixture to a simmer, allowing the flavors to meld and the broth to become creamy.
- Season the Broth: Add fish sauce or soy sauce (for a vegetarian option), sugar, and lime juice to the simmering broth. Stir well and taste the soup, adjusting the seasoning if necessary to balance the salty, sweet, and sour elements.
- Add Dumplings: Gently place the frozen dumplings or pot stickers into the simmering soup. Cook for 6–8 minutes, or according to the package instructions, ensuring the dumplings are heated through and tender.
- Add Vegetables: Stir in the sliced mushrooms and baby spinach or bok choy. Cook for an additional 2 minutes until the vegetables are tender but still vibrant, maintaining their texture and nutrients.
- Serve Hot: Ladle the soup into bowls. Garnish with optional toppings such as sliced red chili, fresh cilantro, Thai basil, or green onions to add fresh herbaceous and spicy notes to the comforting soup.
Notes
- Use full-fat coconut milk for a silky, rich broth that enhances the soup’s creamy texture and flavor.
- Frozen dumplings can be substituted with fresh ones for a slightly different texture.
- Adjust the amount of Thai red curry paste depending on your preference for spice and flavor intensity.
- For a vegetarian version, replace fish sauce with soy sauce or tamari.
- Enhance the soup with additional vegetables like bell peppers or carrots for extra nutrition.
Keywords: Thai curry dumpling soup, pot sticker soup, Thai red curry soup, coconut milk soup, dumpling recipe, comforting soup, easy Thai soup
