Description
This Curry Dumpling Soup is a cozy, flavorful blend of creamy coconut milk, red curry spice, and tender veggie dumplings. Infused with ginger, garlic, and chili for a subtle kick, it’s the perfect quick and nourishing weeknight meal with Thai-inspired flair.
Ingredients
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1 tablespoon olive oil
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1 yellow onion, finely diced
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2 cloves garlic, minced
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2 Thai chili peppers, diced (optional, for heat)
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1 inch ginger root, finely diced
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2 tablespoons red curry paste (vegan-friendly)
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1 cup vegetable broth
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1 can (13.5 oz) coconut milk
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1 cup bok choy, chopped
To Serve:
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2 cups veggie dumplings, frozen
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1 handful cilantro, chopped
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Juice of 1 lime
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Toasted sesame seeds, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 4–5 minutes.
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Add garlic, Thai chilies (if using), and ginger. Sauté another 1–2 minutes until fragrant.
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Stir in red curry paste and cook for 1 minute to release flavors.
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Pour in vegetable broth and coconut milk. Bring to a gentle simmer.
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Add chopped bok choy and frozen veggie dumplings. Simmer for 5–7 minutes, or until dumplings are heated through and bok choy is tender.
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Stir in lime juice and adjust seasoning as needed.
- Serve hot, garnished with cilantro and toasted sesame seeds.
Notes
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Use store-bought frozen dumplings for convenience—potstickers or gyoza work well.
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Thai chili peppers add spice; omit for a milder soup.
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Add mushrooms or bell peppers for extra veggies.
- Leftovers can be stored in the fridge for up to 3 days, but dumplings may soften over time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai-Inspired