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Creamy Thai Dumpling Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Thai Red Curry Dumpling Soup

A simple yet flavorful Thai-inspired soup combining spicy red curry, creamy coconut milk, and tender dumplings. This quick and easy recipe delivers a comforting bowl filled with aromatic herbs and fresh greens—perfect for a cozy meal any day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 350 kcal

Ingredients
  

Main ingredients

  • 1 tablespoon extra virgin olive oil or avocado oil
  • ½ onion diced
  • 4 tablespoons Thai red curry paste
  • 3 cloves garlic minced
  • 1 tablespoon minced ginger paste or fresh about 1 inch knob
  • 1 tablespoon minced lemongrass or lemongrass paste optional but gives nice brightness
  • 3 cups chicken broth the soup base that brings it all together
  • 14 ounces canned coconut milk for creamy texture and subtle sweetness
  • 2 teaspoons fish sauce for that salty umami punch
  • 2 teaspoons sugar to balance spice and sour
  • 1 pound frozen dumplings potstickers or wontons work great
  • 1 cup chopped fresh spinach to add some green goodies
  • 2 green onions sliced thin for the fresh crunch
  • 1 tablespoon chopped cilantro leaves for freshness
  • 1 lime to squeeze just before serving
  • green onions sliced on the diagonal for garnish
  • minced cilantro leaves for garnish
  • chopped Thai basil for garnish
  • fried onions for garnish
  • chile oil or chili crisp for garnish drizzle

Instructions
 

Instructions

  • Heat that tablespoon of oil in your pressure cooker pot over medium heat. Toss in diced onion and cook until softened and smelling sweet, about 3 to 4 minutes.
  • Stir in 4 tablespoons Thai red curry paste along with minced garlic, ginger, and lemongrass if you got it. Cook that mix for about 1 to 2 minutes until your kitchen's smelling fantastic.
  • Add 3 cups chicken broth and bring it just to a simmer to wake up those flavors.
  • Pour in 14 ounces of canned coconut milk, then stir in 2 teaspoons fish sauce and 2 teaspoons sugar. Mix it good so everything blends beautifully.
  • Pressure cook on high for 5 minutes. Wait for that natural release so the soup settles and flavors get friendly.
  • Open the lid carefully and add 1 pound frozen dumplings to the simmering broth. Cook dumplings till they float, about 5 to 7 minutes. Finish with spinach and scallions, stirring gently. Taste and tweak with fish sauce or sugar if you feel like it. Serve hot with lime and garnish like a boss.

Notes

For a different take on the dumplings/potstickers, you could pan-fry them in a separate skillet, according to package directions to get some golden brown coloring on them. They won’t need to boil in the soup, so add them any time after the soup has been brought up to a simmer. Garnish with green onions, cilantro, Thai basil, fried onions, and chili oil or chili crisp for added flavor and color.