Description
Experience the vibrant flavors of Thailand with this Thai Red Curry Dumpling Soup. A comforting, aromatic broth infused with Thai red curry paste, coconut milk, and fresh aromatics accompanies tender shrimp, fresh vegetables, and delicate dumplings. Perfect for a cozy meal that brings the perfect balance of spicy, sweet, and savory in every spoonful.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 stalk lemongrass, smashed
Vegetables and Protein
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 pound shrimp, peeled and deveined
Dumplings and Garnish
- 20 round dumpling wrappers
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced diagonally
Instructions
- Make the Soup Base: In a large pot, combine chicken broth, coconut milk, Thai red curry paste, soy sauce, fish sauce, brown sugar, minced ginger, minced garlic, and smashed lemongrass. This creates a rich and fragrant broth to build your soup on.
- Simmer the Broth: Bring the mixture to a simmer over medium heat, stirring occasionally to blend all flavors evenly and prevent sticking or burning.
- Add Vegetables: Stir in the sliced red bell pepper and mushrooms. Let them cook for about 5 minutes until they begin to soften and absorb the flavors of the curry broth.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Allow them to cook for 3-4 minutes until they turn pink and become opaque, indicating they are perfectly cooked.
- Add Dumplings: Carefully drop the dumpling wrappers into the simmering soup, ensuring they do not stick together. This step incorporates the dumplings which will absorb the flavorful broth.
- Cook Dumplings: Cover the pot and simmer the dumplings for 5-7 minutes until they are cooked through and tender.
- Remove Lemongrass: Take out and discard the lemongrass stalk from the soup to avoid overpowering flavor.
- Add Fresh Herbs: Stir in the chopped cilantro and sliced green onions to add freshness and brightness to the dish.
- Adjust Seasoning: Taste the soup and adjust seasoning as needed by adding more soy sauce, fish sauce, or brown sugar to balance the flavors to your liking.
- Serve: Ladle the hot Thai Red Curry Dumpling Soup into bowls and garnish with extra cilantro and green onions. Enjoy this vibrant, comforting meal!
Notes
- You can substitute shrimp with chicken or tofu for different protein options.
- If you prefer a spicier soup, add additional Thai red curry paste or a few slices of fresh chili.
- For vegetarian or vegan versions, replace chicken broth with vegetable broth and omit fish sauce or use a vegan alternative.
- Ensure dumplings do not stick together in the soup by gently stirring occasionally after adding them.
- Leftovers store well in the refrigerator for up to 2 days; reheat gently on stovetop.
