Creamy Thai Red Curry Dumpling Soup (Easy One-Pot)
Consider this your new favorite "I don't feel like cooking, but still want something amazing" dinner. Creamy, a little spicy, packed with dumplings—this Thai red curry soup checks every box and is endlessly customizable. Load it up with veggies, drizzle with chili oil, and watch it disappear.
Servings: 8 servings
Calories: 278kcal
Equipment
Wooden spoon or silicone spatula
Ingredients
For the Soup
- 2 Tbsp (30ml) neutral oil
- 2 baby bok choy, ends trimmed, leaves thinly sliced
- 2 medium shallots, peeled, halved, and thinly sliced into half moons
- 3 scallions, thinly sliced, whites and greens separated
- 3 cloves of garlic, peeled and finely chopped
- 1- inch piece of ginger, sliced very thinly into rounds
- 1 Tbsp (15ml) reduced-sodium soy sauce
- 2 tsp rice vinegar
- 1 tsp granulated sugar
- 2-3 Tbsp Thai red curry paste, or as much as you like
- 3 cups (710ml) low-sodium chicken broth or vegetable broth
- 1 (13.5oz; 400ml) can of coconut milk
- 20 oz (560g) bag of frozen dumplings – I like to use pork and vegetable dumplings, but use any variety you like! Keep frozen.
For Serving
- Chili oil
- Fresh cilantro
Instructions
- Sauté aromatics. In a large pot, heat 2 Tbsp neutral oil over medium heat. When hot, add sliced bok choy, shallots, and scallion whites (reserve the greens), then cook, stirring occasionally, for 3-5 minutes. Add chopped garlic and thinly sliced ginger, then cook for 1 minute more. Stir in 1 Tbsp soy sauce, 2 tsp rice vinegar, and 1 tsp sugar.
- Add curry paste. Stir in 2-3 tablespoons of curry paste, using a wooden spoon to help it dissolve.
- Add broth. Pour in 3 cups (710ml) of chicken or vegetable broth, scraping the bottom of the pan, followed by 1 can of coconut milk. Bring the soup to a gentle simmer.
- Cook the dumplings. Carefully lower the frozen dumplings into the soup, then cook for 10-12 minutes, or until they’re fully cooked through. Taste and adjust seasoning, adding more soy sauce or vinegar, if wanted.
- Serve: Transfer to serving bowls, then top with a drizzle of chili oil, fresh cilantro, and the reserved scallion greens. Enjoy!
Notes
- Make-ahead: Prepare the broth up to 2 days early, then cook dumplings fresh when serving.
- Store leftovers in a fridge for up to 3 days. The dumplings will soften over time.
- Reheat: Gently warm on a stovetop, adding a little broth or water to loosen. I don't love freezing this, as the texture of the dumplings don't hold up well once cooked through in the broth.
Nutrition
Calories: 278kcal | Carbohydrates: 34g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 484mg | Potassium: 125mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1893IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 2mg
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