Delicious Curry Dumpling Soup (Print Version)
# Ingredients:
01 -
1 tablespoon extra virgin olive oil or avocado oil
02 -
1/2 onion, diced
03 -
4 tablespoons Thai red curry paste
04 -
3 cloves garlic, finely chopped
05 -
1 tablespoon chopped ginger or ginger paste (approximately a 1-inch piece)
06 -
1 tablespoon chopped lemongrass or lemongrass paste (optional)
07 -
3 cups chicken broth
08 -
14 ounces canned coconut milk
09 -
2 teaspoons fish sauce
10 -
2 teaspoons sugar
11 -
1 pound frozen dumplings (such as potstickers or wontons)
12 -
1 cup spinach, chopped
13 -
2 green onions, sliced
14 -
1 tablespoon cilantro leaves, chopped
15 -
1 lime
16 -
Diagonally sliced green onions (for garnish)
17 -
Minced cilantro leaves (for garnish)
18 -
Chopped Thai basil (for garnish)
19 -
Fried onions (for garnish)
20 -
Chile oil or chili crisp (for garnish)
# Instructions:
01 -
Heat oil over medium heat in a 4 to 5 quart soup pot or Dutch oven until the surface shimmers. Add the diced onions and sweat them, stirring frequently, for about 5 minutes, or until they soften.
02 -
Add the Thai red curry paste, ginger, optional lemongrass, and garlic into the pot. Stir and cook for 1-2 minutes until fragrant and well combined.
03 -
Increase the heat to medium-high and pour in the chicken broth and coconut milk. Bring to a low boil, then reduce the heat to maintain an active simmer to blend the flavors.
04 -
Stir in the fish sauce and sugar, and add the dumplings to the simmering soup. Return the soup to a bubbling state and cook the dumplings according to their packaging instructions. Most dumplings require only a few minutes of cooking, as their meat is usually pre-cooked.
05 -
Turn off the heat and add spinach, green onions, and cilantro. Let the soup stand briefly until the spinach wilts. Squeeze the juice from half a lime into the soup and stir. Taste and adjust with more lime juice if needed.
06 -
Ladle the soup into bowls and garnish with your choice of fresh herbs, chili slices, or crispy shallots. Serve hot.