Description
A cozy, Asian-inspired soup featuring tender dumplings simmered in a fragrant coconut curry broth with garlic, ginger, and lime. Comforting, quick, and ready in 35 minutes.
Ingredients
1 tbsp (15 ml) vegetable oil
3 tbsp (45 g) Thai red curry paste (adjust to taste)
4 garlic cloves, minced
2 tsp (10 g) ginger paste or freshly grated ginger
1 stalk lemongrass, smashed (optional) or 1 tsp lemon zest
720 ml (3 cups) chicken or vegetable broth
400 ml (1 can) full-fat coconut milk
1–2 tsp (5–10 ml) fish sauce (or soy sauce/coconut aminos)
1 tbsp (15 ml) lime juice, plus extra wedges for serving
Salt, to taste
16–20 frozen dumplings (pork, chicken, or vegetable)
Fresh cilantro or Thai basil, for garnish
Chili crisp or chili oil (optional, for serving)
Instructions
Build the Base: Heat oil in a pot over medium heat. Add curry paste, garlic, and ginger. Cook 1–2 minutes until fragrant.
Simmer the Broth: Add lemongrass (if using) and broth. Bring to a gentle boil, then simmer 5 minutes.
Make It Creamy: Stir in coconut milk and fish sauce. Adjust seasoning with salt or more fish sauce.
Cook Dumplings: Add frozen dumplings. Simmer 8–10 minutes (or follow package directions) until tender.
Finish & Serve: Stir in lime juice, remove lemongrass, and ladle soup into bowls. Garnish with herbs and drizzle chili oil if desired. Serve with lime wedges.
Notes
Start with less curry paste if you prefer mild heat.
Lime juice balances the richness of coconut milk—don’t skip it.
Frozen dumplings cook straight in the broth—no need to thaw.
Vegetarian option: swap fish sauce for soy sauce or coconut aminos.
Add spinach, bok choy, or bell peppers for extra veggies.
For freezer meal prep, freeze broth separately and add dumplings fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Main Course
- Method: Stovetop (sauté + simmer)
- Cuisine: Asian-Inspired (Thai fusion)