Creamy Thai Dumpling Soup
A delightful soup that combines rich coconut milk, aromatic herbs, and savory dumplings, perfect for a chilly weeknight.
Ingredients
For the Soup Base
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups vegetable or chicken broth
- 1 can (400 ml) coconut milk
- 2 tablespoons red curry paste
For the Dumplings and Veggies
- 300 g dumplings (fresh or frozen)
- 2 cups spinach leaves
For Seasoning and Garnish
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Sliced red chili, for garnish (optional)
- Lime wedges, for serving
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for 3–4 minutes until soft.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Pour in the vegetable or chicken broth and bring it to a gentle simmer.
- Lower the heat and mix in the coconut milk and red curry paste, stirring until everything is fully combined.
- Add the dumplings to the pot, cooking according to package instructions (approximately 5–7 minutes if frozen).
- Once the dumplings are cooked, fold in the spinach leaves, allowing them to wilt for 1–2 minutes.
- Stir in the soy sauce and lime juice, adjusting seasoning as needed.
- Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili if desired.
- Serve with lime wedges on the side for an extra citrus burst that brightens the dish.
Notes
For best results, let the soup simmer for an extra few minutes after adding the dumplings. You can substitute spinach with bok choy or kale, and replace coconut milk with plant-based cream for a dairy-free version. For a spicier kick, add fresh chopped chilies or Sriracha.