Thai Coconut Curry Dumpling Soup!

Thai Coconut Curry Dumpling Soup Recipe

Ingredients (Serves 4–6)

For the Dumplings:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/2 cup water

• 2 tablespoons olive oil or melted butter

• 1 tablespoon chopped fresh cilantro (optional)

For the Soup:

• 1 tablespoon olive oil or coconut oil

• 1 medium onion, chopped

• 3 cloves garlic, minced 🧄

• 1-inch piece of ginger, minced 🌿

• 2 tablespoons red curry paste 🌶️

• 1 can (13.5 oz) coconut milk 🥥

• 4 cups chicken or vegetable broth 🍲

• 2 tablespoons fish sauce 🐟 (or soy sauce for vegetarian)

• 1 tablespoon brown sugar or palm sugar 🍯

• 1 tablespoon lime juice 🍋 (for a tangy kick)

• 1–2 teaspoons red chili flakes (optional, for heat)

• 1 cup baby spinach or bok choy, chopped 🥬

• 1/2 cup chopped carrots, sliced thin 🥕

• 1/2 cup mushrooms, sliced (shiitake, button, or cremini) 🍄

• Fresh cilantro and lime wedges, for garnish 🌿🍋

Instructions

1. Make the Dumplings:

• In a medium-sized bowl, whisk together the flour, baking powder, salt, and pepper.

• Add the water and olive oil (or melted butter) and stir until a dough forms. If the dough is too sticky, add a little extra flour until it reaches the right consistency.

• Gently knead the dough on a lightly floured surface for 1–2 minutes, just until smooth.

• Divide the dough into small pieces, then roll them into small balls (about 1-inch in diameter). Set aside.

2. Prepare the Soup:

• In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened and slightly caramelized.

• Add the minced garlic and ginger, and cook for another 1–2 minutes until fragrant.

• Stir in the red curry paste and cook for 1 minute to bring out its flavors.

3. Add Liquids and Veggies:

• Pour in the coconut milk, chicken (or vegetable) broth, fish sauce, brown sugar, and lime juice. Stir to combine and bring to a simmer.

• Add the carrots, mushrooms, and chili flakes (if using) to the soup and let it cook for 5-7 minutes until the vegetables begin to soften.

4. Cook the Dumplings:

• Carefully drop the dumplings into the simmering soup, one at a time, ensuring they’re submerged. Stir gently to make sure they don’t stick to each other.

• Cover the pot and let the dumplings cook for 8–10 minutes, or until they’ve puffed up and are cooked through. You can check by cutting one in half; the inside should be soft and cooked.

5. Add Greens and Final Seasoning:

• Once the dumplings are cooked, add the chopped spinach (or bok choy) to the soup and stir until wilted, about 1–2 minutes.

• Taste the soup and adjust seasoning, adding more lime juice, fish sauce, or chili flakes as needed to balance the flavor.

6. Serve:

• Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.

• Serve hot and enjoy the creamy, flavorful soup with tender dumplings!

Tips & Variations

• Dumpling Fillings: You can add cooked chicken, shrimp, or mushrooms to the dumplings for added flavor. If you prefer a vegetarian version, you can add finely chopped vegetables like carrots, spinach, or zucchini.

• Curry Paste: You can adjust the amount of red curry paste depending on your spice tolerance. Start with 1 tablespoon and taste the soup—add more for a spicier version.

• Vegetable Variations: Feel free to add other vegetables such as bell peppers, baby corn, or green beans for more texture and color.

• Noodles: If you prefer noodles instead of dumplings, you can substitute with rice noodles or egg noodles for a different texture.

Q&A Section

Q1: Can I make the dumplings in advance?

• Yes! You can prepare the dumplings ahead of time and store them in the fridge for up to 2 days. Alternatively, you can freeze them and cook them straight from the freezer when you make the soup.

Q2: Can I make the soup vegetarian?

• Absolutely! Use vegetable broth instead of chicken broth, and replace the fish sauce with soy sauce or tamari for a vegetarian version.

Q3: How can I make this soup spicier?

• You can add more red curry paste, increase the amount of chili flakes, or add fresh chopped Thai bird’s eye chilies for an extra kick.

Q4: Can I use a slow cooker?

• Yes, you can. Simply cook the vegetables and aromatics in a pan first, then add everything (including the dumplings) to the slow cooker. Cook on low for 4-6 hours, and add the spinach or bok choy in the last 30 minutes.

Q5: Can I make the soup ahead of time?

• Yes! You can make the soup up to 2 days in advance and store it in the fridge. Reheat it gently on the stove. The dumplings are best cooked fresh, but you can prepare the soup base ahead of time and cook the dumplings when you’re ready to serve.

Serving Suggestions

• Sides: Serve with a side of jasmine rice or steamed dumplings to soak up the flavorful soup.

• Drinks: A chilled white wine, like Sauvignon Blanc, or a refreshing iced tea pairs well with this soup.