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Red Curry Dumpling Soup Recipe

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4.2 from 8 reviews

This Red Curry Dumpling Soup is a vibrant and comforting dish featuring tender mini wontons simmered in a fragrant red curry broth with coconut milk, fresh ginger, garlic, and a medley of aromatic herbs and spices. Enhanced with bok choy and topped with fresh Thai basil, green onion, cilantro, and chili crisp, this soup offers a delightful balance of spicy, tangy, and savory flavors. Perfect for a warming meal that’s easy to prepare and full of Southeast Asian-inspired goodness.

Ingredients

Sauté Base

  • 2 tablespoons avocado oil
  • 1 small yellow onion, diced
  • 1 small red bell pepper, sliced
  • 2-3 tablespoons red curry paste
  • 2 cloves garlic, minced, grated, or crushed
  • 2 teaspoons grated or minced fresh ginger

Broth

  • 48 oz low-sodium chicken broth
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons coconut aminos
  • 2 teaspoons brown sugar
  • 1/4 cup lime juice, plus more for serving

Main Ingredients

  • 24 ounces frozen mini wontons
  • 1-2 cups chopped bok choy

Garnishes

  • Thai basil, for serving
  • Sliced green onion, for serving
  • Chopped cilantro, for serving
  • Chili crisp, for serving

Instructions

  1. Heat the pot: Heat a large pot over medium heat to get ready for sautéing the aromatics.
  2. Sauté onion and pepper: Add the diced onion and sliced red bell pepper to the hot pot. Sauté for 2-3 minutes, until the onion becomes translucent to develop sweetness.
  3. Add curry paste and aromatics: Stir in the red curry paste, garlic, and ginger. Continue sautéing for 1-2 minutes until fragrant, which helps release the flavors.
  4. Add broth and simmer: Pour in the chicken broth, coconut milk, coconut aminos, brown sugar, and lime juice. Bring to a boil, then reduce heat to a simmer. Cover and let it simmer for 10-15 minutes to meld flavors. Taste and adjust seasoning if needed by adding more salt, brown sugar, or lime juice.
  5. Cook the wontons: Increase heat to bring soup back to a boil. Add frozen mini wontons and cook following the package instructions until tender, usually a few minutes.
  6. Finish with bok choy: Turn off the heat and stir in chopped bok choy, which will gently wilt in the residual heat.
  7. Serve with garnishes: Ladle soup into bowls and top with Thai basil, sliced green onion, chopped cilantro, and chili crisp for a flavorful and aromatic finishing touch.

Notes

  • Adjust the amount of red curry paste based on your preferred spice level.
  • If you can’t find coconut aminos, you can substitute with low-sodium soy sauce.
  • Use frozen mini wontons; fresh can also be used if available.
  • Bok choy adds a nice crunch but can be substituted with spinach or other greens.
  • For a vegetarian version, substitute the chicken broth with vegetable broth and use vegetable-based wontons or dumplings.

Find it online: https://yumntasty.com/red-curry-dumpling-soup-recipe/