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Thai Green Curry Dumpling Soup Recipe

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4.3 from 1 review

A vibrant and comforting Thai Green Curry Dumpling Soup featuring tender chicken dumplings, crunchy broccolini, and bok choy in a fragrant coconut green curry broth. Finished with aromatic herbs, chili crisp oil, and fried shallots for a perfect balance of flavors and textures.

Ingredients

Vegetables

  • 3 stems broccolini
  • 1 bok choy

Soup Base

  • 1 tbsp vegetable oil
  • 1 jar Marion’s Kitchen Green Curry Paste
  • 800ml coconut milk
  • 4 cups water
  • 6 chicken stock cubes
  • 4 kaffir lime leaves
  • 2 tbsp fish sauce (or to taste)

Dumplings and Garnishes

  • 600g frozen dumplings (e.g. har gow, wontons or gyoza)
  • Fried shallots, to serve
  • Chopped coriander, to serve
  • 2 tbsp Marion’s Kitchen Chilli Crisp Oil
  • Finely sliced kaffir lime leaves, to serve
  • Lime wedges, to serve (optional)

Instructions

  1. Prepare the vegetables: Slice the broccolini stems lengthways to thin them out, ensuring they cook quickly and evenly. Cut the bok choy into quarters lengthways and rinse thoroughly to remove any grit from the stems. Set aside.
  2. Cook the Curry Base: Heat a large pan or wok over medium heat. Add the vegetable oil and green curry paste, cooking for about 1 minute until fragrant, releasing the aromatic flavors.
  3. Add the Broth: Pour in the coconut milk and 4 cups of water. Add the chicken stock cubes and kaffir lime leaves. Bring the mixture to a gentle boil to develop the soup base.
  4. Cook the Dumplings and Vegetables: Meanwhile, bring a separate saucepan of water to a rolling boil. Add the frozen dumplings and cook according to the packet instructions. In the last 2 minutes of cooking, add the broccolini and bok choy to the saucepan. Simmer for a further 2 minutes or until the dumplings are cooked through and the greens are just tender. Use tongs to transfer the vegetables to serving bowls, then use a slotted spoon to distribute the dumplings evenly among the bowls.
  5. Finish the Soup: Taste the green curry broth and stir in the fish sauce to season according to your preference, adding more or less to taste.
  6. Serve: Ladle the hot green curry soup over the dumplings and vegetables in each bowl. Top with fried shallots, chopped coriander, chilli crisp oil, and finely sliced kaffir lime leaves. Serve with lime wedges for squeezing over, if desired.

Notes

  • Use any variety of frozen dumplings such as har gow, wontons, or gyoza based on your preference.
  • Adjust the amount of fish sauce to suit your taste for saltiness and umami.
  • For an extra kick, add more chilli crisp oil or fresh chilies.
  • If fresh broccolini is unavailable, tender broccoli stems can be used as a substitute.
  • Make sure to rinse the bok choy well to remove any sand or grit trapped in the stems.

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