This Thai red curry dumpling soup is pure comfort in a bowl, rich with coconut milk and a gentle kick of spice. The dumplings soak up the fragrant broth while the pak choi brings a burst of freshness. It’s quick to make, deeply satisfying, and ideal for evenings when you want something nourishing without much fuss.
THAI RED CURRY DUMPLING SOUP
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp Thai red curry paste
- 1.5 cups of water
- 0.5 cup of coconut milk
- 1 tsp soy sauce
- 1.5 tbsp fish sauce
- 1 tbsp sugar
- 1 pak choi cut in half
- 10-12 frozen dumplings
Toppings:
- Chilli oil
- Coriander
- Spring onions
- Lime juice
Instructions
- Heat the vegetable oil in a medium pot over medium heat. Add the red curry paste and fry for about 2 minutes until fragrant.
- Pour in the boiling water and coconut milk, stirring until smooth and combined. Season the broth with soy sauce, fish sauce, and sugar. Taste and adjust to balance the salt, sweetness, and spice.
- Add the pak choi (or spinach) and drop in the frozen dumplings straight from the packet. Simmer gently for 5 minutes, or until the dumplings are cooked through.
- Serve hot, topped with chilli oil, fresh herbs, spring onions, and a squeeze of lime.
Notes
Cook’s Tips:
To make this recipe vegetarian or vegan, use a vegetarian or vegan Thai red curry paste, as many traditional versions contain shrimp paste. Replace the fish sauce with extra soy sauce and a squeeze of lime for flavour balance.
Swap pak choi for any quick-cooking greens like spinach or kale.
For extra heat, stir a spoonful of chilli oil directly into the broth before serving.
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