Curry Soup Dumplings (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 lime
02 -
2 teaspoons sugar
03 -
1 cup spinach, chopped small
04 -
3 cloves garlic, minced
05 -
1/2 onion, chopped into small pieces
06 -
14 ounces canned coconut milk
07 -
1 tablespoon finely chopped ginger
08 -
4 tablespoons Thai red curry paste
09 -
3 cups chicken stock
10 -
1 tablespoon olive oil or avocado oil
11 -
1 tablespoon lemongrass paste or fresh lemongrass (optional)
12 -
2 teaspoons fish sauce
13 -
1 pound frozen dumplings (like wontons or potstickers)
14 -
2 green onions, thinly sliced
15 -
1 tablespoon cilantro, finely chopped
→ Optional Toppings
16 -
Thai basil, coarsely chopped
17 -
Crispy fried onions
18 -
Fresh chili crisp or chile oil
19 -
Sliced green onion at an angle
20 -
Chopped cilantro
# Instructions:
01 -
In a large pot or Dutch oven, warm oil on medium. Stir chopped onions in and cook for about 5 minutes until they soften.
02 -
Toss in garlic, curry paste, ginger, and lemongrass (if you’re using it). Let everything cook for a minute or two until it smells amazing.
03 -
Turn the heat up a bit and pour in the coconut milk and chicken stock. Once it starts to boil gently, lower the heat to let it bubble lightly.
04 -
Mix in the sugar and fish sauce. Drop the dumplings into the simmering soup and cook them according to the package. Make sure they’re fully heated through or the filling is fully cooked.
05 -
Turn off the heat and gently fold in spinach, green onion, and cilantro. Squeeze half the lime into the soup, give it a good stir, and taste to see if it needs more lime.
06 -
Spoon the soup into bowls and top it with things like herbs, crispy onion bits, or a sprinkle of chili oil. Enjoy while it’s hot!