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Curry Dumpling Soup

Cozy Up with Flavorful Curry Dumpling Soup in 30 Minutes

Curry Dumpling Soup is a comforting, quick recipe that transforms ordinary nights into extraordinary culinary experiences.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Thai Red Curry Paste Adds spiciness and depth; substitute with milder curry paste or adjust according to taste for heat level.
  • 1 medium Onion Provide a sweet flavor base; use shallots for a more delicate taste.
  • 1 tablespoon Ginger Imparts a warm, zesty aroma; use fresh for best results.
  • 3 cloves Garlic Enhances flavor profile; fresh is preferred.
  • 4 cups Chicken Broth Serves as the flavorful liquid base; vegetable broth can be used for a vegetarian version.
  • 1 can Coconut Milk Contributes creaminess and a rich flavor; light coconut milk can reduce calories.
  • 2 tablespoons Fish Sauce Adds umami depth; soy sauce or tamari can be used as a vegetarian substitute.
  • 1 tablespoon Sugar Balances flavors; coconut sugar or honey can be used as alternatives.
For the Dumplings and Greens
  • 12 ounces Dumplings The main protein component; they can be frozen or fresh.
  • 2 cups Fresh Spinach Adds nutrition and color; kale or bok choy can be substituted.
  • 4 each Green Onions For garnish and fresh crunch; regular onions can be substituted.
  • 0.5 cup Cilantro Fresh herb topping for brightness; basil or parsley can be used.
  • 1 each Lime For acidity and flavor balance; lemon juice can be an alternative.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large 4-5 quart pot, heat 2 tablespoons of oil over medium-high heat until shimmering. Add one chopped onion and sauté for about 5 minutes until it's softened and translucent.
  2. Stir in 2 tablespoons of Thai red curry paste, along with 1 tablespoon of minced ginger and 3 minced garlic cloves. Cook the mixture for another 2-3 minutes.
  3. Pour in 4 cups of chicken broth and 1 can of coconut milk, stirring well to combine. Bring to a low boil over medium heat, then reduce to a gentle simmer.
  4. Add 2 tablespoons of fish sauce and 1 tablespoon of sugar to balance the flavors. Gently add the dumplings to the pot, ensuring they are distributed evenly.
  5. Turn off the heat and stir in 2 cups of fresh spinach, along with sliced green onions and chopped cilantro.
  6. Squeeze the juice of 1 lime into the pot and stir to combine. Taste and adjust for seasoning as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store the soup in an airtight container in the fridge for up to 3 days. Freeze the soup base without dumplings for up to 3 months.

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