Description
A warming bowl of curry dumpling soup filled with rich flavors, creamy coconut milk, and delightful dumplings.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2-3 tbsp red curry paste (adjust to taste)
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp soy sauce
- 1 tsp sugar (optional)
- Juice of 1 lime
- 1 cup sliced mushrooms (shiitake or cremini)
- 2-3 baby bok choy, quartered (optional)
- 12-16 pre-made frozen or fresh dumplings (chicken or vegetable)
- Fresh cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
- Chili oil (optional, for garnish)
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Introduce minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the red curry paste, cooking for 1-2 minutes to bloom the spices.
- Pour in the chicken or vegetable broth, coconut milk, soy sauce, and sugar (if using). Bring to a gentle simmer, then reduce heat to low. Let simmer for 10-15 minutes.
- Add the sliced mushrooms and cook for 3-5 minutes until tender.
- Carefully drop in the frozen or fresh dumplings, cooking according to package directions, usually 5-8 minutes, until floating and cooked through. Add bok choy during the last 2-3 minutes if using.
- Remove from heat and stir in lime juice.
- Ladle into bowls and garnish with cilantro, green onions, and chili oil if desired. Serve hot and enjoy!
Notes
For a vegetarian version, substitute dumplings with tofu or more vegetables. Make the soup a day ahead for richer flavor.
