Thai red curry paste requires 13 ingredients ground by hand for 2 hours—food processors destroy the essential oils.
Thai Red Curry Dumpling Soup
Dive into a bowl of warmth with our vibrant Thai Red Curry Dumpling Soup! Bursting with the rich flavors of coconut milk and fragrant red curry paste, this dish features tender dumplings that soak up every delicious drop. Perfect for a cozy night in, it's a delightful way to elevate your soup game!
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1.5 cups of water (360 ml)
🫙Pantry Staples(2)
- 0.5 cup of coconut milk (120 ml)
- 2 tbsp vegetable oil (30 ml)
🍯Sauces & Condiments(1)
- 1 tbsp Thai red curry paste (15 ml)
📦Other(2)
- 10-12 frozen dumplings
- 1 pak choi, cut in halfspinach is also great
👨🍳 Instructions
- 1
Fry off the red curry paste in vegetable oil for 2 minutes.
- 2
Add boiling water and coconut milk, mix together, and season with soy sauce, fish sauce, and a little sugar.
- 3
Add in the pak choi and frozen dumplings, let it cook for 5 minutes.
- 4
Serve topped with chilli oil, fresh herbs, and a squeeze of lime.
💡 Pro Tips
- ✓Fry curry paste in oil at medium heat (300-325°F) until fragrant and darkened because this blooms the spices and develops complex flavors through the Maillard reaction.technique300-325°F
- ✓Use a 2:1 ratio of coconut milk to water to prevent the curry from breaking when you add the liquid, as the fat content stabilizes the emulsion.ingredient2:1 ratio
- ✓Add pak choi stems 2 minutes before the leaves because stems need longer to soften their fibrous structure while leaves wilt in under 1 minute.timing2 minutes difference
- ✓Don't thaw frozen dumplings before adding them - cook directly from frozen for 5-7 minutes so the wrapper doesn't become mushy from excess moisture absorption.technique5-7 minutes
- ✓Balance your soup with 1 tsp fish sauce and ½ tsp sugar per cup of liquid because glutamates enhance umami while sugar rounds out the heat and acidity.ingredient1 tsp fish sauce, ½ tsp sugar per cup
Share this recipe
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Thai red curry paste requires 13 ingredients ground by hand for 2 hours—food processors destroy the essential oils.
Thai Red Curry Dumpling Soup
Dive into a bowl of warmth with our vibrant Thai Red Curry Dumpling Soup! Bursting with the rich flavors of coconut milk and fragrant red curry paste, this dish features tender dumplings that soak up every delicious drop. Perfect for a cozy night in, it's a delightful way to elevate your soup game!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1.5 cups of water (360 ml)
🫙Pantry Staples(2)
- 0.5 cup of coconut milk (120 ml)
- 2 tbsp vegetable oil (30 ml)
🍯Sauces & Condiments(1)
- 1 tbsp Thai red curry paste (15 ml)
📦Other(2)
- 10-12 frozen dumplings
- 1 pak choi, cut in halfspinach is also great
👨🍳 Instructions
- 1
Fry off the red curry paste in vegetable oil for 2 minutes.
- 2
Add boiling water and coconut milk, mix together, and season with soy sauce, fish sauce, and a little sugar.
- 3
Add in the pak choi and frozen dumplings, let it cook for 5 minutes.
- 4
Serve topped with chilli oil, fresh herbs, and a squeeze of lime.
💡 Pro Tips
- ✓Fry curry paste in oil at medium heat (300-325°F) until fragrant and darkened because this blooms the spices and develops complex flavors through the Maillard reaction.technique300-325°F
- ✓Use a 2:1 ratio of coconut milk to water to prevent the curry from breaking when you add the liquid, as the fat content stabilizes the emulsion.ingredient2:1 ratio
- ✓Add pak choi stems 2 minutes before the leaves because stems need longer to soften their fibrous structure while leaves wilt in under 1 minute.timing2 minutes difference
- ✓Don't thaw frozen dumplings before adding them - cook directly from frozen for 5-7 minutes so the wrapper doesn't become mushy from excess moisture absorption.technique5-7 minutes
- ✓Balance your soup with 1 tsp fish sauce and ½ tsp sugar per cup of liquid because glutamates enhance umami while sugar rounds out the heat and acidity.ingredient1 tsp fish sauce, ½ tsp sugar per cup