Description
This Coconut Curry Dumpling Soup is a flavorful and comforting dish combining the rich creaminess of coconut milk with the vibrant heat of Thai red curry paste. Tender dumplings and fresh baby bok choy simmer in a fragrant broth made with chicken stock, ginger, and fish sauce to create a perfect balance of spice and umami. Garnished with sliced chili peppers, sesame seeds, fresh cilantro, and chili oil, this soup can also be enjoyed with jasmine rice for a heartier meal.
Ingredients
Scale
Soup Base
- 1 tablespoon Thai red curry paste
- 1 tablespoon avocado oil
- 1/2 tablespoon fish sauce
- 1 inch fresh ginger, grated
- 1 can coconut milk (about 13.5 oz)
- 4 cups chicken stock
Main Ingredients
- 10 ounces frozen dumplings
- 4 baby bok choy, halved lengthwise
Optional Garnishes
- Sliced chili pepper
- Sesame seeds
- Fresh cilantro, chopped
- Chili oil
Optional Serving
- Cooked jasmine rice (1/2 cup per serving)
Instructions
- Prepare the aromatics: Heat a large pot over medium heat. Once hot, add the Thai red curry paste, avocado oil, fish sauce, and grated ginger. Stir continuously for about 30 seconds to release the fragrances and combine ingredients.
- Add liquids: Pour in the coconut milk and chicken stock, stirring thoroughly to blend with the curry paste mixture, creating a fragrant broth.
- Simmer with dumplings and bok choy: Increase the heat to high and bring the soup to a boil. Carefully add the frozen dumplings to the pot and layer the halved bok choy on top. Cover the pot with a lid and reduce the heat to a simmer.
- Cook until tender: Let the soup simmer for 5 minutes, or until the bok choy has wilted and the dumplings are fully heated through.
- Serve and garnish: Divide the dumplings, bok choy, and broth evenly among four bowls. Top each serving with optional sliced chili pepper, sesame seeds, chopped fresh cilantro, and a drizzle of chili oil. For a more filling meal, add 1/2 cup of cooked jasmine rice to each bowl.
Notes
- Use frozen dumplings directly without thawing to avoid them becoming mushy.
- Adjust the amount of red curry paste for heat level preference.
- Fresh ginger adds subtle warmth and depth; ginger powder can be substituted if needed.
- The soup can be served without rice for a lighter option.
- Vegetarian versions can substitute chicken stock with vegetable broth and replace dumplings with vegetable-filled varieties.
