A symphony of aromatic coconut milk, zesty Thai red curry, and tender dumplings creates an enticing fusion of flavors in this captivating soup. The vibrant broth envelops a delicate balance of ginger, garlic and lime that elevates every bite. Enjoy a steaming bowl brimming with freshness, warmth and culinary adventure.

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I’ve been perfecting my Thai Coconut Curry Dumpling Soup recently and it quickly became one of my favorite dinner ideas for two. I start by heating 400 ml full fat coconut milk with 4 cups chicken broth.

Once the broth is simmering, I add a diced small onion, 2 minced garlic cloves and 1 tsp grated ginger to build a rich base. I then mix in 2 tbsp Thai red curry paste along with 1 tbsp fish sauce, 1 tbsp lime juice and 1 tsp sugar which adds the ideal balance of tangy and sweet.

I also toss in 1 cup of sliced mixed mushrooms, 1 cup chopped baby bok choy and 1 thinly sliced red bell pepper. Just before serving I gently add 12 dumplings filled with ground pork or chicken, chopped cabbage, a green onion, 1 tsp soy sauce and 1/2 tsp sesame oil.

This hearty soup is both nutritious and satisfying.

Why I Like this Recipe

I love this recipe because it hits all the right notes for me. First, I really enjoy the mix of spicy and tangy flavors from the Thai red curry paste, lime juice, and fish sauce combined with the creaminess of the coconut milk and richness of the chicken broth. It’s like a flavor explosion in every spoonful. Second, the dumplings add that amazing texture contrast and heartiness to the dish. They literally float to the top when they’re ready so you know they’re perfectly cooked, and I love that little detail. Third, I appreciate that the veggies like bok choy, mushrooms and red bell pepper bring a fresh, crunchy element that rounds out the savory broth so well. Lastly, I dig how flexible it is – I can always tweak the seasoning for more kick or add extra cilantro if I’m in the mood. Overall, it’s a simple yet satisfying dish that makes me feel warm and happy every time I make it.

Ingredients

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Coconut milk: Creamy liquid that adds natural sweetness plus healthy fats for a silky texture.
Thai red curry paste: Spicy blend packed with bold flavor and antioxidants for a kick.
Chicken broth: Savory base that enriches the soup with protein and deep taste.
Fish sauce: Provides umami and saltiness to balance the dish with authentic Thai flavor.
Baby bok choy: Crisp greens giving fiber and vitamins for a healthy, nutritious bite.
Dumplings: Savory parcels offering protein, cabbage crunch, and an explosion of flavor.
Garlic: Fragrant essential that intensifies flavor and supports a healthy immune system.
Ginger: Subtle spice that gives zinginess along with digestive benefits to the soup.

Ingredient Quantities

400 ml coconut milk (full fat)

4 cups chicken broth

2 tbsp Thai red curry paste

1 tbsp fish sauce

1 tbsp lime juice

1 tsp sugar

1 small onion, diced

2 garlic cloves, minced

1 tsp grated ginger

1 cup mixed mushrooms (shiitake or button), sliced

1 cup baby bok choy, chopped

1 red bell pepper, thinly sliced

12 dumplings filled with 200g ground pork or chicken, 1 cup chopped cabbage, 1 green onion, 1 tsp soy sauce and 1/2 tsp sesame oil

Fresh cilantro for garnish (if you like it)

How to Make this

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1. Pour the coconut milk and chicken broth into a large pot over medium heat and let it come to a simmer.

2. Add the diced onion, minced garlic, and grated ginger, and saute for 2 to 3 minutes until they are soft.

3. Stir in the Thai red curry paste and cook for about a minute so all the flavors mix together.

4. Next, mix in the fish sauce, lime juice and sugar into the pot.

5. Add the sliced mushrooms, chopped baby bok choy, and red bell pepper to the pot, then simmer for about 5 minutes.

6. Carefully lower the dumplings into the simmering soup. Keep in mind they are already filled and ready to go.

7. Let the dumplings cook in the simmering broth for about 8 to 10 minutes or until they rise to the top.

8. Give the soup a taste and if you feel it needs a bit more seasoning, adjust it.

9. Ladle the soup into bowls, making sure to include some dumplings in each.

10. Top with fresh cilantro if you like it and enjoy your cool bowl of Thai coconut curry dumpling soup!

Equipment Needed

1. A large pot to simmer the soup
2. A stove to heat the pot
3. Measuring cups and spoons for the liquids and spices
4. A cutting board for chopping the onion, garlic, ginger, mushrooms, bok choy, and red bell pepper
5. A chef’s knife to dice and slice the veggies
6. A wooden spoon or spatula for stirring the curry paste and ingredients
7. A ladle to serve the soup into bowls
8. Soup bowls for enjoying your dish
9. A slotted spoon is optional to help lower and remove the dumplings carefully

FAQ

Q: Can I use lite coconut milk if I don't have full fat?

A: Sure you can, but the soup might not be as creamy. Full fat coconut milk give it that rich flavor!

Q: How do I adjust the spice level in this recipe?

A: Its really flexible. If you like it extra spicy, add a little more red curry paste or even a pinch of chili flakes. If you're not a fan of heat, just stick to the recommended amount.

Q: Can I swap the ground pork or chicken in the dumplings?

A: Yup, you can switch it up. Try using ground turkey or even a meatless filling like chopped mushrooms and tofu for a different twist.

Q: What’s the best way to store leftovers?

A: Just pop it in an airtight container in the fridge. It should be good for about 3 to 4 days. Reheat it gently on the stove to keep all the flavors.

Q: Can I freeze this soup?

A: You can freeze it, but the dumplings may become a bit mushy after thawing. It might be a better idea to freeze the broth on its own and add freshly made dumplings when you reheat.

Thai Coconut Curry Dumpling Soup Recipe Substitutions and Variations

Coconut milk: If you dont have full fat coconut milk you can use a blend of cashew cream and water – it gives a similar richness.
Chicken broth: Vegetables broth works pretty well or you can even use water with a bouillon cube if youre in a pinch.
Fish sauce: If youre avoiding fish sauce, try substituting with a bit of soy sauce mixed with a splash of lime juice.
Lime juice: Lemon juice is a decent swap if you dont have limes handy.

Pro Tips

1. When you’re sauteing the onion, garlic and ginger, keep an eye on ’em so they don’t start to burn, cause burnt garlic in particular can really mess up the rest of the flavors.
2. Before adding the dumplings, make sure the broth is just simmering and not boiling hard, because if it’s too hot, the dumplings might fall apart or get overcooked.
3. Do a quick taste test right before serving and adjust the seasoning if needed. Sometimes a little extra lime juice or fish sauce can really bring out all the flavors.
4. If you wanna add an extra kick, toss in a handful of chopped cilantro or even a squirt of fresh lime on top just before eating. It adds a nice freshness that rounds out the dish.