Description
A cozy and quick Thai Coconut Curry Dumpling Soup featuring a creamy coconut-curry broth, tender dumplings, and aromatic garnishes. Ideal for weeknights and easy to customize.
Ingredients
- 12–15 frozen dumplings (gyoza, potstickers, or wontons)
- 1 tbsp neutral oil (vegetable, avocado, or sesame)
- 1 small onion, finely chopped
- 2 scallions, whites and greens separated, finely chopped
- 3 cloves garlic, minced
- 1 cup cremini mushrooms (optional), chopped
- 2 tbsp red Thai curry paste
- 4 cups vegetable or chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp soy sauce (or fish sauce)
- 1 tsp brown or palm sugar
- 1 tbsp lime juice (optional, for garnish)
- Garnishes: scallion greens, fresh cilantro, chili oil, crispy garlic
Instructions
- Heat oil in a heavy-bottom pot over medium heat. Add onions, scallion whites, and garlic. Season with salt and sauté until soft and caramelized.
- If using mushrooms, stir them in and cook until tender.
- Mix in red curry paste, sugar, and soy sauce. Stir for a minute until fragrant.
- Pour in broth and bring to a simmer.
- Add coconut milk and return to a gentle simmer.
- Drop in frozen dumplings and cook for about 7 minutes, or per package instructions, until heated through.
- Remove from heat and add lime juice if using.
- Serve hot, topped with scallion greens, cilantro, chili oil, and crispy garlic.
Notes
- Make the broth ahead and store for up to 3 days.
- Cook dumplings fresh before serving to maintain texture.
- Customize spice by adjusting curry paste and garnishes.
- Store broth and dumplings separately to avoid sogginess.
- Freeze broth only, not dumplings, for best results.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
