Red Curry Dumpling Soup Recipe

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This flavorful and comforting Red Curry Dumpling Soup is filled with soft, pillowy dumplings in a rich and aromatic red curry broth. It’s perfect for a cozy meal, combining the heartiness of the dumplings with the bold, spicy-sweet notes of the curry.

Ingredients (Serves 4)

  • For the Soup:
    • 1 tablespoon vegetable oil
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 1 tablespoon grated fresh ginger
    • 2 tablespoons red curry paste (adjust for heat preference)
    • 4 cups chicken or vegetable broth
    • 1 can (14 oz) coconut milk
    • 1 tablespoon soy sauce or tamari
    • 1 tablespoon fish sauce (optional)
    • 1 teaspoon sugar
    • 1/2 cup frozen peas (optional)
    • 2 cups baby spinach or bok choy (optional)
    • Fresh cilantro and lime wedges, for garnish
  • For the Dumplings:
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup chopped fresh cilantro (optional)
    • 1/2 cup milk (or more, as needed)
    • 1 tablespoon vegetable oil

Instructions

  1. Prepare the Dumplings:
    • In a bowl, whisk together the flour, baking powder, salt, pepper, and chopped cilantro (if using).
    • Add the milk gradually, stirring until a soft dough forms. If the dough is too dry, add more milk, a tablespoon at a time, until it comes together. The dough should be slightly sticky but hold its shape.
    • Use your hands or a spoon to shape the dough into small dumplings, about 1-inch in diameter. Set aside.
  2. Make the Soup Base:
    • Heat vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
    • Add the minced garlic and grated ginger, cooking for another minute until fragrant.
    • Stir in the red curry paste and cook for 1-2 minutes, allowing the spices to bloom.
  3. Add Liquids:
    • Pour in the chicken broth, coconut milk, soy sauce, fish sauce (if using), and sugar. Stir well to combine. Bring the mixture to a simmer.
  4. Cook the Dumplings:
    • Once the broth is simmering, gently drop the dumplings into the pot, one by one. Cover and simmer for 10-12 minutes, until the dumplings are cooked through and have risen to the top of the soup.
    • Add the frozen peas and spinach (or bok choy) during the last 2-3 minutes of cooking to heat through.
  5. Finish and Serve:
    • Taste the soup and adjust seasoning with more soy sauce, salt, or sugar if needed.
    • Ladle the soup into bowls, making sure to include plenty of dumplings and broth. Garnish with fresh cilantro and lime wedges.
  6. Serve:
    • Serve the soup hot, garnished with cilantro and a squeeze of lime.

Tips

  • Add Protein: For extra protein, you can add cooked chicken, shrimp, or tofu to the soup.
  • Spicy Option: Add more red curry paste or some chopped chilies for additional heat.
  • Gluten-Free Option: Use gluten-free flour for the dumplings and ensure your broth is gluten-free.

Enjoy the warmth and depth of this comforting Red Curry Dumpling Soup!

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