Red Curry Dumpling Soup -

Red Curry Dumpling Soup

This easy red curry dumpling soup features a rich coconut broth infused with Thai red curry paste and bulked up with your choice of dumplings and plenty of vegetables for a comforting weeknight dinner.

Servings servings

Calories 587kcal

Author Ann Otis

Ingredients

4 scallions
1 tablespoon extra virgin olive oil
3 cups cremini mushrooms sliced
2 cups baby bok choy chopped
2 cloves garlic minced
2 tablespoons red curry paste
3 cups chicken or vegetable broth
1 13.5 ounce can coconut milk
16 ounces frozen dumplings approximately 13-15
1 teaspoon kosher salt or to taste
2 teaspoons fresh lime juice or to taste
Optional: fresh cilantro leaves for garnish

US Customary - Metric

Instructions

Thinly slice the scallions, separating the whites and pale greens from the dark greens.
Heat the oil in a large saucepan or Dutch oven set over medium heat. Add the scallion whites and pale greens, then cook until softened, 2-3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-5 minutes, until lightly browned. Add the bok choy and garlic, then cook for 60 seconds, until the garlic is fragrant.
Add the red curry paste and stir to coat the vegetables.
Add the broth and coconut milk, then turn up the heat and bring to a boil. Turn the heat to low, cover, and simmer for 20 minutes.
Add the frozen dumplings and turn up the heat to medium-low. Cover and cook for an additional 10 minutes (see notes).
Remove from the heat and stir in the salt and lime juice. Taste and adjust seasonings if desired.
Ladle into serving bowls and garnish with dark scallion greens and cilantro, if using.

Video

Notes

This recipe will work with any type of frozen dumplings. If the dumplings include meat, make sure to cook them for the recommended length of time to ensure the meat is fully cooked.

Nutrition