Description
This Thai-inspired Red Curry Dumpling Soup combines tender mini wontons, fresh vegetables, and a rich, creamy coconut milk broth infused with red curry paste. Easy to prepare and bursting with sweet, tangy, and savory flavors, this comfort soup is perfect for a cozy meal.
Ingredients
Soup Base
- 2 tablespoons avocado oil
- 1 small yellow onion, diced
- 1 small red bell pepper, sliced
- 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 (13.5 oz)
- 2 tablespoons coconut aminos
- 2 teaspoons brown sugar
- 1/4 cup lime juice, plus more for serving
Soup Add-ins and Garnishes
- 24 ounces frozen mini wontons
- 1–2 cups chopped bok choy
- Thai basil, for serving
- Sliced green onion, for serving
- Chopped cilantro, for serving
- Chili crisp, for serving
Instructions
- Sauté Aromatics: Heat a large pot over medium heat. Once hot, add the diced onion and sliced red bell pepper. Sauté for 2-3 minutes until the onion starts to become translucent, softening the vegetables and releasing their flavors.
- Add Curry Paste and Spices: Stir in the red curry paste, garlic, and grated ginger. Cook for an additional 1-2 minutes until fragrant, allowing the curry paste to bloom and infuse the oil with its vibrant flavors.
- Create Broth: Pour in the chicken broth, coconut milk, coconut aminos, brown sugar, and lime juice. Bring the mixture to a boil, then reduce heat to simmer. Cover the pot and let it gently simmer for 10-15 minutes to meld all the flavors together.
- Adjust Seasonings: Taste the broth and adjust the seasoning as needed by adding more salt, brown sugar, or lime juice to balance the sweet, savory, and tangy notes.
- Cook Wontons: Increase heat to bring the soup back to a boil. Add the frozen mini wontons and cook according to package directions until tender, usually a few minutes. The wontons add a comforting, chewy element to the soup.
- Add Bok Choy and Finish: Turn off the heat and stir in the chopped bok choy, allowing it to wilt slightly from residual heat without overcooking.
- Serve: Ladle the soup into bowls and garnish with Thai basil, sliced green onions, chopped cilantro, and a drizzle of chili crisp for an extra layer of flavor and texture.
Notes
- Adjust red curry paste amount based on desired spice level.
- Use low-sodium broth to control saltiness better.
- Frozen mini wontons can be substituted with fresh dumplings or other filled dumplings.
- For a vegan version, substitute chicken broth with vegetable broth and ensure dumplings are vegetarian.
- Leftovers keep well in the fridge for up to 3 days; reheat gently on stovetop.
