25-Minute Thai Red Curry Dumpling Soup (Coconut & Ginger Broth)
This 25-Minute Thai Red Curry Dumpling Soup combines store-bought dumplings with a bold, aromatic coconut red curry broth. Bright ginger, lime, and herbs elevate this soup into a fast, comforting meal with authentic Thai flavor.
Equipment
- large soup pot or Dutch oven
- Cutting board
- Chef’s Knife
- Spoon or Spatula
- small pot for dumplings
Ingredients
- 1 Tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1.5 lbs store-bought dumplings (fresh or frozen)
- 3 Tbsp red curry paste
- 1 Tbsp freshly grated ginger
- 5 cups low-sodium chicken broth (or vegetable broth)
- 14 oz can full-fat coconut milk
- 1 Tbsp fish sauce
- 2 tsp brown sugar
- 2 Tbsp fresh lime juice
- sliced scallions, fresh cilantro, fresh basil (for garnish)
- salt and black pepper, to taste
Instructions
- Cook dumplings according to package direction (boiling or steaming). Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add the onion and cook 3 minutes. Add garlic and cook 1 minute.
- Stir in red curry paste and grated ginger. Cook 1 minute to bloom the spices.
- Add chicken broth, coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook 10 minutes to meld flavors.
- Stir in cooked dumplings, lime juice, scallions, cilantro, and basil. Season with salt and pepper. Serve immediately.
Notes
Always cook dumplings separately to prevent mushiness and an overly thick broth. Blooming the curry paste in oil deepens the final flavor of the soup.