Description
Thai Coconut Curry Dumpling Soup is a rich, flavorful soup combining creamy coconut milk, aromatic Thai curry spices, and soft, homemade dumplings. This comforting dish is a perfect balance of sweet, spicy, and savory flavors.
Ingredients
- 1 tablespoon coconut oil (or vegetable oil)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced or grated
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon brown sugar
- 2 cans (14 oz each) full-fat coconut milk
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon turmeric (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
- Fresh basil (optional)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger (or freshly grated ginger)
- 1/2 cup water (adjust as needed)
- 1 tablespoon soy sauce or tamari (optional, for flavor)
- 1 tablespoon sesame oil (optional, for richness)
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for 3-5 minutes until softened. Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
- Stir in the red curry paste, soy sauce, and brown sugar. Cook for 1-2 minutes, allowing the curry paste to bloom and release its flavors.
- Pour in the coconut milk and vegetable broth, stirring to combine. If using turmeric, add it now for extra color and flavor. Bring the soup to a simmer, and cook for 10-15 minutes to allow the flavors to meld together.
- Add the lime juice to the soup, and season with salt and pepper to taste. Adjust the level of spiciness by adding more curry paste if desired. Set the soup aside while you prepare the dumplings.
- In a medium bowl, whisk together the flour, baking powder, salt, and ground ginger. Add the water, soy sauce, and sesame oil (if using). Stir until a dough forms. The dough should be thick but still slightly sticky.
- Form the dough into small balls or spoonfuls, about 1 inch in diameter. Set them aside while the soup is simmering.
- Once the broth is simmering, carefully drop the dumplings into the soup one by one. Let them cook for 8-10 minutes, or until they float to the top and are cooked through. The dumplings should be fluffy and tender.
- Once the dumplings are cooked, gently stir the soup to make sure everything is well combined. Taste the broth and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh cilantro and basil (if using). Serve immediately.
Notes
- Feel free to add vegetables like bell peppers, mushrooms, or spinach during the last few minutes of simmering for extra flavor and nutrition.
- To add protein, stir in cooked chicken, shrimp, or tofu with the dumplings.
- For extra heat, add a chopped chili or red pepper flakes to the soup.
- Add lime zest or extra lime juice for a more citrusy flavor that balances the richness of the coconut milk.
- This soup can be made vegan by using vegetable broth and ensuring the dumplings are plant-based.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
