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Easy One-Pot Creamy Thai Red Curry Dumpling Soup

Close-up of Creamy Thai Red Curry Dumpling Soup featuring dumplings, red peppers, and spinach in a rich orange broth.
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Make a rich, flavorful Thai red curry soup with dumplings in a single pot for a quick weeknight dinner.

Ingredients

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  • 4 cups chicken or vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1 pound frozen or fresh dumplings (pork, chicken, or vegetable)
  • 1 cup sliced mushrooms
  • 1 red bell pepper, thinly sliced
  • 1 cup baby spinach
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Pour the broth and coconut milk into a large pot over medium heat. Stir to combine.
  2. Add the red curry paste, fish sauce, and brown sugar to the liquid. Whisk until the paste is fully dissolved and the mixture is smooth.
  3. Bring the soup base to a gentle simmer.
  4. Add the dumplings and sliced mushrooms to the pot. Cook according to the dumpling package directions, usually 5 to 8 minutes, or until the dumplings float and are cooked through.
  5. Add the sliced red bell pepper and cook for 2 minutes until slightly tender.
  6. Stir in the baby spinach until it wilts, about 1 minute.
  7. Remove the pot from the heat. Stir in the lime juice.
  8. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Notes

  • For extra flavor, sauté 1 clove of minced garlic and 1 teaspoon of grated ginger in a little oil before adding the liquids.
  • If you prefer a thinner soup, substitute half the coconut milk with water or low-sodium broth.
  • Use pre-made dumplings to keep this recipe truly one-pot and fast.

Nutrition

Find it online: https://savoryskies.com/creamy-thai-red-curry-dumpling-soup-easy-one-pot/