Red Curry Dumpling Soup

Recipe By: @stunningxfood

🍜 Fun Fact: Thai red curry paste builds layers of flavor from ingredients such as red chiles, lemongrass, galangal, and aromatics. Paired with creamy coconut milk, fish sauce, and a touch of sweetness, it creates a fragrant broth with beautiful depth.

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Ingredients

For the Soup

  1. 2 boxes frozen soup dumplings (the creator used Trader Joe's chicken soup dumplings)

  2. 1 tbsp olive oil

  3. 4 scallions, chopped, whites and greens separated

  4. 1 tbsp minced garlic

  5. 1 tbsp Thai red curry paste

  6. 1 cup chicken stock

  7. ½ cup coconut milk

  8. 1 tsp fish sauce

  9. 1 tsp soy sauce

  10. 1 tsp sugar

  11. Salt, to taste

For Garnishing

  1. Chili crunch oil

  2. Reserved sliced scallion greens

Step By Step

1️⃣ Build The Aromatic Base

  1. Heat the olive oil in a medium soup pot over medium heat. Add the white parts of the chopped scallions and the minced garlic. Season lightly with salt and cook briefly until fragrant, stirring to prevent the garlic from burning.

2️⃣ Bloom The Red Curry

  1. Stir in the Thai red curry paste, coating the scallions and garlic. Cook for 1–2 minutes, stirring frequently, to release the curry's aromatic flavors. Pour in the chicken stock and stir until the curry paste is incorporated into the broth.

3️⃣ Create The Coconut Curry Broth

  1. Add the coconut milk, fish sauce, soy sauce, and sugar. Stir until everything is combined, then bring the broth to a gentle simmer. The result should be fragrant, savory, subtly sweet, and gently spicy.

4️⃣ Add The Dumplings

  1. Carefully add the frozen soup dumplings directly to the simmering broth. Cover the pot and cook for approximately 12 minutes, following the dumpling package's heating guidance and ensuring they are heated through. Keep the simmer gentle to prevent the delicate dumpling wrappers from breaking apart.

5️⃣ Finish With Chili Crunch

  1. Carefully transfer the dumplings and fragrant coconut curry broth into serving bowls. Drizzle with chili crunch oil and scatter the reserved scallion greens over the top. Serve immediately while the dumplings are tender and the broth is piping hot.

Chef's Tip: Red curry pastes vary in heat and saltiness. Taste the broth before adding extra salt, since the fish sauce and soy sauce already contribute plenty of seasoning.

The Move: Keep that chili crunch on the table. A little extra heat and texture makes the final spoonful just as satisfying as the first.

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