Print

Red Curry Dumpling Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This Thai-inspired Red Curry Dumpling Soup blends tender frozen wontons, fresh vegetables, creamy coconut milk, and fragrant red curry paste for a luscious, comforting bowl of soup. The rich, sweet, tangy, and slightly spicy broth is easy to prepare and perfect for a satisfying weeknight meal. Garnished with fresh herbs and chili crisp, this soup offers layers of flavor and welcoming warmth.

Ingredients

Sauté Base

  • 2 tablespoons avocado oil
  • 1 small yellow onion, diced
  • 1 small red bell pepper, sliced

Flavoring and Broth

  • 2–3 tablespoons red curry paste
  • 2 cloves garlic, minced, grated, or crushed
  • 2 teaspoons grated or minced fresh ginger
  • 48 oz low-sodium chicken broth
  • 1 can coconut milk (13.5oz)
  • 2 tablespoons coconut aminos
  • 2 teaspoons brown sugar
  • 1/4 cup lime juice, plus more for serving

Dumplings and Vegetables

  • 24 ounces frozen mini wontons
  • 1–2 cups chopped bok choy

Garnishes

  • Thai basil, for serving
  • Sliced green onion, for serving
  • Chopped cilantro, for serving
  • Chili crisp, for serving

Instructions

  1. Heat the Pot: Warm a large pot over medium heat until hot enough to sauté vegetables.
  2. Sauté Vegetables: Add diced onion and sliced red bell pepper to the pot and cook for 2-3 minutes, stirring occasionally, until the onion becomes translucent and the peppers soften slightly.
  3. Add Aromatics and Curry Paste: Stir in red curry paste, minced garlic, and grated ginger. Continue to sauté for 1-2 minutes until fragrant, allowing the spices to bloom and blend with the vegetables.
  4. Add Liquids and Simmer: Pour in chicken broth, coconut milk, coconut aminos, brown sugar, and lime juice. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it simmer for 10-15 minutes to develop rich flavors.
  5. Adjust Seasoning: Taste the broth and adjust seasoning by adding extra salt, brown sugar, or lime juice to balance the flavors according to your preference.
  6. Cook Wontons: Increase the heat to bring the soup back to a boil. Add frozen mini wontons and cook according to package directions, typically until they float to the surface and are tender—about 4-6 minutes.
  7. Finish Soup with Bok Choy: Turn off the heat and stir in chopped bok choy, allowing it to gently wilt in the residual heat without overcooking.
  8. Serve and Garnish: Ladle the soup into bowls and top with fresh Thai basil, sliced green onions, chopped cilantro, and a spoonful of chili crisp for an added kick and fresh herbal notes.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth and use vegetarian-friendly wontons or dumplings.
  • You can adjust the amount of red curry paste to control the spice level according to your taste.
  • Fresh lime juice added at the end brightens the flavor and balances the richness of the coconut milk.
  • Chili crisp garnish is optional but adds a wonderful crunch and heat.
  • If bok choy is unavailable, substitute with spinach or napa cabbage for similar texture and flavor.
  • Frozen mini wontons can be replaced with freshly made or other frozen dumplings, adjusting cooking times as necessary.

Find it online: https://recipeplenty.com/red-curry-dumpling-soup-recipe/