Easy Thai Red Curry Dumpling Soup
This vibrant and comforting soup features light and fluffy dumplings infused with rich Thai flavors, served in a fragrant red curry broth. It’s easy to prepare and perfect for a cozy dinner or a delightful lunch.
Equipment
- 1 large saucepan or pot
- 1 mixing bowl
- 1 rolling pin
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vegetable oil For dumplings
- ¾ cup water
- 1 tablespoon vegetable oil For soup
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup baby spinach
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a mixing bowl, combine all-purpose flour, baking powder, and salt. Gradually add vegetable oil and water while mixing until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a cloth and set aside.
- In a large saucepan or pot, heat 1 tablespoon of vegetable oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and ginger, sautéing for another minute until fragrant.
- Stir in the red curry paste and cook for an additional 2 minutes.
- Pour in the vegetable broth and coconut milk, then add soy sauce and lime juice. Bring to a simmer.
- While the broth simmers, roll out the dumpling dough on a floured surface to about ¼ inch thick. Cut into small circles (about 2 inches in diameter).
- Drop the dumpling circles into the simmering soup. Allow them to cook for about 10 minutes, or until they are fluffy and cooked through.
- Add baby spinach to the soup and stir until wilted.
- Ladle the soup into bowls, garnishing each with fresh cilantro and a lime wedge.
Notes
Feel free to add your choice of protein, such as tofu, shrimp, or chicken, to make it more hearty.
The soup can be customized with additional vegetables such as bell peppers or carrots for extra nutrition.
Serve the soup hot for the best flavor and texture.