Red Curry Dumpling Soup
This Red Curry Dumpling Soup offers a quick and easy twist using store-bought dumplings in a creamy coconut broth with red curry paste for an effortless comfort food.
Servings: 4 servings
Calories: 905kcal
Ingredients
- 2 tablespoon olive oil
- 4 oz shiitake mushrooms sliced
- 6 cloves garlic minced
- 2 teaspoon ginger paste
- 1 teaspoon lemongrass paste
- 3 tablespoon red curry paste Maesri
- 4 cups chicken stock I use Knorr Liquid Stock Concentrate
- 2 cans coconut milk
- 2 tablespoon fish sauce
- ¼ cup brown sugar
- 1½ teaspoon kosher salt Diamond Crystal
- 2 cups bok choy
- 20 pork dumplings
- 1 zest of one lime
Garnish
- ½ cup cilantro
- ½ cup basil
- ¼ cup mint
- ¼ cup green onions sliced thin
- 4 lime wedges
- 2 thai red chiles sliced thinly
- ¼ cup garlic chili oil garlic chili oil
Instructions
- Heat a soup pot over medium heat then add oil and allow to become very hot. Add mushrooms to pan and allow to cook, undisturbed for 2 minutes. Stir and allow to sit again, adding more oil if the pan appears dry
- Turn the heat down to low then add garlic, ginger paste, lemongrass paste and red curry paste while stirring for 10-20 seconds. Immediately add chicken broth, coconut milk, fish sauce, brown sugar and salt to pot while stirring and turn the heat back up to medium-high
- Once broth boils, add bok choy and allow to come back to a simmer, stirring occasionally. Add dumplings and lime zest then allow to cook as long as listed on dumpling package
- Serve soup in bowls, garnishing with cilantro, basil, mint, green onion and Thai red chiles or garlic chili oil if desired
Notes
Maesri Red Curry Paste is my favorite but can be substituted for another brand. If you're sensitive to spice, put half the amount of red curry paste.
After sautéing mushrooms and turning the heat down, allow to sit for a moment to slightly cool pan as to not burn your garlic and pastes.
Pork, chicken or vegetable dumplings work well in this recipe. They can be found in the frozen aisle of your local grocer or at specialty Asian markets.
Garlic Chili Oil can be made ahead and stored in the fridge in an airtight container for up to 1 week ahead of time.
Soup can be stored in the fridge in an airtight container for up to 5 days - it's helpful to store the dumplings separately so they don't become too mushy.
Nutrition
Calories: 905kcal | Carbohydrates: 80g | Protein: 19g | Fat: 62g | Saturated Fat: 40g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 12mg | Sodium: 2448mg | Potassium: 1071mg | Fiber: 6g | Sugar: 26g | Vitamin A: 4051IU | Vitamin C: 77mg | Calcium: 187mg | Iron: 10mg
